6:08 AMPosted by Sugar and Spice
Mini Peanut Butter Pies
This is a fairly simple recipe that uses miniature pie crusts filled with a peanut butter filling that puffs up to make delicious, bit-sized peanut butter pies.
1 cup of flour
3 ounces of cream cheese, kept at room temperature until soft
1 stick of butter, also softened at room temperature
1/3 cup of brown sugar (either light or dark, according to your preference)
1/2 cup of granulated white sugar
1 cup of peanut butter (chunky; note - use all-natural peanut butter with no sweeteners)
2 tablespoons of melted butter
1/2 teaspoon of vanilla extract
1/4 teaspoon of fresh lemon juice
1 tablespoon of flour
Preheat your oven to 350 degrees.
Refrigerate the mixture, covered, until the dough becomes firm (about an hour).
Shape the dough into small balls (about an inch in diameter), and place each ball into the cups of a mini muffin tin (not a regular-sized muffin tin).
Spread the dough across the bottom of the cup, and up the sides, to create a mini pie crust that can hold filling (be sure that the dough in each cup is relatively even all the way around).
In another mixing bowl, combine the remaining ingredients (peanut butter, melted butter, brown sugar, white sugar, egg, vanilla, lemon juice, and flour) to create the filling. You can use a wooden spoon or a rubber spatula to accomplish this, or a handheld mixer if you find that to be easier.
Fill each cup approximately three-quarters of the way full, since the filling will rise a bit. This should cause them to fill out nicely when baked.