A creamy peanut butter filling and bittersweet chocolate ganache come together in these mouthwatering personal pies. They are also easy to make and quick to throw together, making these mini pies the perfect dessert for parties and holidays.

Mini Peanut Butter Pies
Yield: 12 mini pies

12 mini graham cracker pie crusts
1 cup creamy peanut butter
4 ounces cream cheese, at room temperature
1/2 cup confectioners’ sugar
1 1/2 cups (12 fluid ounces) heavy cream
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, roughly chopped
1 teaspoon flaky sea salt

1) Place the mini graham cracker pie crusts onto a baking sheet and set aside. In a large bowl, beat the creamy peanut butter, cream cheese and confectioners’ sugar together until fluffy and combined, about 2 minutes. In another large bowl, beat 1 cup (8 fluid ounces) of heavy cream with the vanilla extract until light and fluffy peaks form, about 2 minutes. Add a small amount of the whipped cream to the peanut butter mixture and beat. Continue, working in batches, until all of the whipped cream is incorporated and the final mixture is is airy and similar in texture to mousse, about 4 minutes. Spoon the mixture evenly into the mini pie crusts and refrigerate until firm, about 1 hour.

2) Meanwhile, make the bittersweet chocolate ganache. In a small saucepan over medium heat, add the remaining 1/2 cup (4 fluid ounces) of heavy cream and bring it to a simmer. Once simmering, turn off the heat and add the chocolate. Whisk until a smooth ganache forms. Set aside to cool slightly.

3) Remove the pies from the refrigerator and spoon the ganache over each mini pie, using the back of the spoon to spread the ganache and making sure to leave a small amount of the peanut butter filling showing. Sprinkle each pie with a pinch of flaky sea salt, then return to the refrigerator to set the ganache, about 30 minutes. Serve chilled.

*Cook’s Note: These pies can be made in advanced! Just make this recipe the day before and keep refrigerated until you’re ready to enjoy.