Mini Peanut Butter Pies
- Nov 23, 2021
These mini peanut butter pies are not only adorable, but are packed with creamy, peanut butter goodness!
INGREDIENTS
CRUST
- 2 1/2 cups gluten-free Honey Graham crumbs
- 2 tsp coconut sugar
- 9 TBSP melted butter
FILLING
- 8oz cream cheese, room temperature
- 3/4 cup coconut sugar
- 3/4 cup heavy cream
- 1 cup creamy peanut butter
- Lily's Dark Chocolate Bar & Lily's Dark Chocolate Peanut Butter Cups for garnish
INSTRUCTIONS
Spray 6 mini pie or tart pans with baking spray
Combine honey graham crumbs, coconut sugar, and melted butter. Pour a packed 1/3 cup into each pan
Compact the crust using the back of a measuring cup and freeze the crust
Using a blender, blend the cream cheese, coconut sugar, heavy cream, vanilla, and peanut butter. Blend until smooth.
Spread 5oz of peanut butter filling per pan. Chill for at least 4 hours.
Top with Chocolate drizzle and Lily's Peanut Butter Cups.
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