Instructions:
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and granulated sugar.
Add the melted butter and stir until the mixture is well combined.
Press the mixture into the bottom and up the sides of small tart pans or cupcake liners placed in a muffin tin to form the crust.
Place the crusts in the refrigerator to set while you prepare the filling.
Make the Filling:
In a large bowl, beat the peanut butter and cream cheese together until smooth and creamy.
Add the powdered sugar and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully combined.
Assemble the Pies:
Spoon the peanut butter filling into the prepared crusts, smoothing the tops with a spatula.
Refrigerate the pies for at least 2 hours or until set.
Serve:
Top the mini peanut butter pies with whipped cream, chopped peanuts, and chocolate shavings if desired.
Serve chilled.
Enjoy your creamy, peanut buttery mini pies!
