Mini pies with a nutter butter crust and a no-bake honey roasted peanut butter cheesecake filling, topped with fresh whipped cream and sprinkled with coarsely chopped honey roasted peanuts.
I’ve been waiting and waiting to share these awesome pies with you. They are inspired by my favorite peanut butter pie of all time, a recipe I found on Cook’s Country during a year long subscription I had to their website.
I always knew that I wanted to create a small batch version of this recipe, and so I got to work! I have to be honest, the hardest part of developing these honey roasted peanut butter mini pies was figuring out how to make the pie crusts. They took a while, and I went through quite a few nutter butters! But I did it, and these crusts are awesome.
Be sure to follow the directions for the crusts to a “t”. They aren’t difficult to make by any means, but following the steps in the recipe (like making an aluminum foil sling, using very fine crumbs, and pressing the crumb mixture into the tins as compactly as possible) will help you make the most successful and adorable little pie crusts. By the way, if you aren’t sure what I mean by an aluminum foil sling, you can see the overhang from the slings in the picture above.
I have used both my vitamix and a food processor to get the nutter butter crumbs as fine as they need to be, and I have to admit that my preference is to use a food processor because the crumbs are easier to get out.
I make my own honey roasted peanut butter for this recipe (see this tutorial at Averie Cooks). But if you really don’t want to make your own, some grocery stores have machines where you can grind your own honey roasted peanut butter OR you can just substitute good ol’ JIF creamy peanut butter.
Phew, that was a lot of recipe talk. I’m so boring.
In other news I ran three miles straight last night without stopping to walk once. I am so excited about it! I haven’t run that well since I was a freshman in college. This girl deserves one of these honey roasted peanut butter mini pies, and so do you. So go make them. I promise you will love them!
- For the crusts:
- 1 1/4 cups very fine nutter butter crumbs
- 1 tbsp packed light brown sugar
- 2 tbsp unsalted butter, melted
- For the pies:
- 1/2 cup honey roasted peanut butter
- 1/4 cup + 2 tbsp powdered sugar, divided
- 1 (3 oz) package cream cheese, softened
- 1 cup chilled heavy whipping cream
- 1/2 tsp vanilla
- 3 tbsp honey roasted peanuts, coarsely chopped
- Preheat the oven to 350˚F. Cut 6 (1×6″) strips of aluminum foil and press them into each baking cup of a jumbo muffin tin, leaving overhang on each side for lifting the pies out. Lightly grease the bottom of each muffin tin with non-stick cooking spray.
- In a small bowl, combine the nutter butter crumbs, the melted butter, and the brown sugar until combined. Divide this mixture evenly between the six muffin cups, and press [i]evenly[/i] and [i]compactly[/i] into the bottom and about 1/2″ up the sides of each muffin cup.
- Bake for 5 minutes, rotating the pan halfway through baking time, just until crusts begin to brown lightly and smell fragrant. Remove from oven and cool completely.
- While crusts cool, make the peanut butter filling. Place a medium mixing bowl in the freezer, along with the beaters of a hand mixer for 10 minutes.
- Meanwhile, measure the peanut butter, 1/4 cup powdered sugar, and cream cheese into another medium mixing bowl. Beat these ingredients together with a hand mixer on medium speed until combined. The mixture will be thick and kind of crumbly looking.
- Remove the other bowl from the freezer. Whip the heavy cream with a hand mixer until soft peaks form.
- Add the remaining 2 tbsp powdered sugar and the vanilla to the heavy cream and continue beating on high speed until stiff peaks form.
- Add 2/3 of the whipped cream mixture to the peanut butter mixture. Beat until smooth and combined.
- Sprinkle half of the chopped nuts over the bottoms of the crusts. Divide peanut butter mixture evenly between the 6 mini crusts. Top each pie with some of the remaining whipped topping. Refrigerate pies for 1-2 hours, until set.
- Just before serving top with remaining chopped nuts.