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Your chocolate in your peanut butter…your peanut butter in your chocolate…in mini pie form! This fantastic peanut-butter chocolate lover’s recipe is perfect to create an individual dessert makes an impact your taste buds will love. The delightfully crisp chocolate cookie cup is filled with a creamy peanut butter and topped with whipped cream. It’s the best way to satisfy your cravings!
Makes
4 mini pies
Ingredients
6 Otis Spunkmeyer® Double Chocolate Cookies
2 tablespoons melted butter
1/4 teaspoon salt
2 cups whipped cream
3 cups creamy peanut butter
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
6 tablespoons semi sweet chocolate shavings
Preparation
- Pre-heat oven to 350°F.
- Process the chocolate cookies in a food processor until they are ground into a fine crumb. Add the melted butter and salt and pulse until they are combined.
- Divide cookie mixture into four and distribute amongst mini pie/tart pans.
- Press cookie crust into each pan evenly pushing up the sides of the pan forming a bowl.
- Bake for 7-10 minutes and remove from oven and allow to cool completely.
- Beat the cream until medium peaks are formed. Set 1 cup of the whipped cream aside.
- Beat the peanut butter and cream cheese together in the bowl of an electric mixer on medium-low until smooth.
- Add in the powdered sugar and continue beating until combined and smooth.
- Using a rubber spatula, fold in the remaining whipped cream until well blended.
- Transfer the filling into the cooled crusts. Smooth the tops with a knife or off set spatula.
- Top with the reserved whipped cream and chocolate shavings.
- Chill for at least an hour before serving.
Recipe provided by Let Me Eat Cake
