Mini Peanut Butter Pie
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A graham cracker crust holds a fluffy peanut butter and cream cheese filling, made in one 10-ounce ramekin. It chills two hours.
Ingredients
Graham base
- ¼ cup graham cracker crumbs (approximately 2 large cracker sheets)
- 1 tablespoon melted salted butter
Filling
- ¼ cup heavy cream
- ½ teaspoon granulated sugar
- 3 tablespoons creamy peanut butter
- 2 ounces cream cheese softened
- 4 tablespoons powdered sugar
- Chocolate shavings peanuts or extra whipped cream, optional
Equipment
- hand mixer
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F. Mix the cracker crumbs with the melted butter and press into a buttered 10-ounce ramekin.
- Bake the crust for 8 to 10 minutes. Let it cool completely.
- With a hand mixer, beat the cream with the ½ teaspoon sugar until stiff peaks form.
- In another bowl, beat the peanut butter, cream cheese, and powdered sugar until smooth.
- Gently fold the whipped cream into the peanut butter mixture. Spread it over the cooled crust.
- Refrigerate for at least 2 hours.
Notes
Add chocolate shavings, peanuts, or extra whipped cream when you serve it.
Nutrition
Serving: 232g | Calories: 1007kcal | Carbohydrates: 64g | Protein: 17g | Fat: 80g | Saturated Fat: 38g | Trans Fat: 1.9g | Cholesterol: 155mg | Sodium: 600mg | Potassium: 441mg | Fiber: 3.1g | Sugar: 46g | Vitamin A: 1860IU | Vitamin C: 0.4mg | Calcium: 138mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup graham cracker crumbs counted as graham crackers, creamy peanut butter counted as smooth peanut butter. Brands and portions vary, so use it only as an approximation.