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Mini Peanut Butter Pie

Course Dessert
Cuisine American
Keyword mini peanut butter pie, peanut butter pie for one, ramekin peanut butter pie, small peanut butter dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 serving
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

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.