Mini Chocolate PB Pies (Print Version)

# Ingredients:

01 - 1 cup smooth peanut butter.
02 - 1 1/2 cups crushed graham crackers.
03 - 1/2 cup melted butter.
04 - 8 oz softened cream cheese.
05 - 1/2 cup powdered sugar.
06 - 1 cup whipped heavy cream.
07 - 1 tsp pure vanilla extract.
08 - A pinch of salt to taste.
09 - 1 cup semi-sweet chocolate chips.
10 - 1/2 cup cream for ganache.
11 - Extra chocolate chips as topping.

# Instructions:

01 - In a bowl, stir melted butter into graham cracker crumbs.
02 - Spoon the mixture into cupcake liners set in a muffin tin and press down firmly.
03 - Place the prepared crusts in the fridge for at least 30 minutes to chill.
04 - Using a mixer, beat together peanut butter and cream cheese until creamy.
05 - Combine powdered sugar and vanilla extract with the peanut butter mix.
06 - In a separate bowl, whip the heavy cream until it forms stiff peaks.
07 - Gently fold the whipped cream into the peanut butter mixture until smooth.
08 - Scoop the creamy filling into the chilled crusts, spreading evenly.
09 - Heat half a cup of heavy cream until it’s warm and starting to simmer.
10 - Pour warm cream over chocolate chips and stir until the ganache is silky.
11 - Spread the ganache over the filling on each pie.
12 - Refrigerate the pies for two hours or until they’re firm.
13 - Before serving, sprinkle extra chocolate chips on top.

# Notes:

01 - These little desserts can be prepped early and kept cold until needed.
02 - Swap regular graham crackers for gluten-free ones if needed.
03 - Opt for dairy-free swaps like plant-based butter and cream cheese if necessary.

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