Love this mini version of this recipe because I can eat more of it throughout the day!

Step 2: Whip the Cream

1. In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.

Step 3: Combine Mixtures

1. Gently fold the whipped cream into the peanut butter mixture until just combined. Be sure to maintain some air from the whipped cream to ensure a lighter filling.

Step 4: Fill the Crusts

1. Spoon the peanut butter filling evenly into the mini graham cracker crusts.
2. Use a spatula to smooth out the tops of each pie.

Step 5: Refrigerate

1. Refrigerate the pies for at least 2 hours, or until the filling is set.

Step 6: Garnish and Serve

1. When ready to serve, garnish with chocolate shavings or mini peanut butter cups, if desired.
2. Serve chilled and enjoy!

Notes

• Make Ahead: These mini peanut butter pies can be made ahead of time and stored in the refrigerator until ready to serve, making them a convenient option for parties and events.
• Garnish Options: Get creative with your garnishes! Crushed peanuts, a drizzle of chocolate sauce, or even a dollop of whipped cream can add a delightful finishing touch.
• Storage: Store any leftover pies in an airtight container in the refrigerator for up to 3 days.

Indulge in these creamy, peanut buttery mini pies for a treat that’s as delightful to make as it is to eat!