Bite-Sized Peanut Butter Pie with Chocolate Crust

By lberry08

Ingredients

• 2 cups all-purpouse flour
• 4 tablespoons unsweetened cocoa powder
• 4 tablespoons sugar
• 1 teaspoon kosher salt
• 1 stick unsalted butter cold
• 4 tablespoons Crisco
• 2 yolks (from two large eggs)
• 6 - 8 tablespoons iced coffee
• 1 cup creamy peanut butter
• 1 package ( 8 ounce) cream cheese softened
• 1 teaspoon vanilla
• 1 1/4 cup confectioners' sugar
• 1 package ( 8 ounce) Cool Whip
• 1 cup semi-sweet chocolate chips
• 1 tablespoon Crisco
• 1/4 cup chopped peanuts (optional)

Details

Servings 48
Adapted from inspiredbycharm.com

Preparation

Step 1

In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Then, preheat your oven to 350 degrees F.

While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.

Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.

For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.

Let's begin with the crust.

In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Then, preheat your oven to 350 degrees F.

While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.

Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.

For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.