I hope that everyone had a great Thanksgiving! I had a great Thanksgiving and long weekend. I went shopping on Black Friday and got a lot of things for my son for Christmas. I also bought myself an early Christmas present, a DSLR camera! I’m really excited about it and it should be arriving early this week.
One of my favorite foods of the holiday season are pies. Especially Peanut Butter Pie, which is my absolute favorite and the only type of pie my husband will eat. There are sometimes when I have cravings for pie, but I don’t want to eat a whole pie by myself. These Mini Peanut Butter Pies are perfect for an individual serving of pie whenever you want pie but don’t need the whole thing.
These are also great for the holidays. I like the idea of letting each person have their own individual pie. These pies are so delicious and I love the addition of the Reese’s to the peanut butter pie. I can’t wait to make these again!
Mini Reese’s Peanut Butter Pies
(Makes 6 mini pies)
Mini Graham Cracker Pie Crusts (the ones I bought had 6 in a package)
1/3 cup sweetened condensed milk
4 ounces cream cheese
1/4 cup peanut butter
1/8 cup powdered sugar
1/2 tub of Cool Whip (4 ounces), thawed
10 miniature Reese’s Peanut Butter Cups, chopped
3 miniature Reese’s Peanut Butter Cups, chopped
1. In a large bowl combine the cream cheese, sweetened condensed milk, peanut butter, and powdered sugar. Beat on medium until the mixture is smooth and fully combined.
2. Gently fold in the Cool Whip until fully combined. Then gently add the 10 chopped miniature Reese’s Peanut Butter Cups. Evenly split up the mixture between the 6 graham cracker crusts.
3. Refrigerate for an hour or until ready to serve. Add the extra chopped miniature peanut butter cups on top. Then add a dollop of whipped cream and drizzle chocolate syrup on top of the pies to serve.
Linked to these parties