Mini Peanut Butter Cream Pies

There is a few special days coming up that we all like to celebrate with food for. One particular day people who are very fond of puns, math and pie like to celebrate by eating Pie. What is funny is that day is also my mother in laws and my friends birthday.

If you don't know why it's called "Pi Day" it's because that date is March 14th, which breaks down to 3.14, which is the mathematical constant "pi". It is a fun way to bring food and math together. The original celebration of this started in 1988 in San Francisco, California.

Most people in my family love pie, I grew up consuming many different fruit pies with fruit fresh off of trees. My Grandma is known for her amazing pies and always had one ready to go. I love to make pies but haven't made too many lately. So I was pretty excited to make up one for Pi Day. I didn't want to make an entire pie for my little family, that would mean we would be having to eat it for a few days and well my waistline would not appreciate it. So I decided to make smaller pies, basically tarts, but I will claim they are mini pies, isn't that what tarts are? Just minis pies right?

Mini Peanut Butter Cream Pies

Ingredients:

1 package of cream cheese, softened
1/2 cup of white sugar
1/2 cup of creamy smooth peanut butter
2 teaspoons of vanilla extract
1 cup of heavy whipping cream
2 tablespoons of powdered sugar

For the crust

2 cups of chocolate graham crackers crumbs
1/2 cup of white sugar
1/2 cup of butter or margarine melted

Directions:

Preheat oven to 350F.

In a food processor, mix the graham cracker crumbs, melted butter or margarine and white sugar together until it looks wet and holds together.

Grab some medium sized tart pans, not the smallest size but a medium sized one, and press the graham cracker mixture into the pans. Bake in the preheated oven on a large baking sheet for around 8 minutes. Remove them from the oven and allow them to cool completely before removing them gently from their pans. 

In a medium sized bowl whip up the whipped cream and icing sugar till you get stiff peaks.

In a large bowl with an electric mixer cream together the peanut butter, cream cheese, vanilla and white sugar. You want the sugar granules to be mostly dissolved. 

Take the whipped cream and fold it into the peanut butter mixture until completely incorporated. 

Spoon some of the filling into the prepared graham crusts. Place in the fridge for one hour to firm the filling up. Remove from the fridge and drizzle some melted milk and dark chocolate on top, sprinkle with some toffee bits to give it some crunch and top with a dollop of whipped cream. 

This recipe will make around 6 of these mini pies, I only 3 and then have the filling in the fridge, I might actually make peanut butter chocolate truffles with them. These were the perfect size for a nice treat, they weren't crazy filling and overly sweet. So for your upcoming pie day give these mini ones a try! I also have a great rhubarb and raspberry pie recipe that you should check out as well. 

Happy baking!
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