Sweet Treats

No Bake Mini Peanut Butter Pies





No Bake Mini Peanut Butter Pies are SO cute and SO delicious.  If you love peanut butter as much as I do, you will love these mini, creamy pies.  Both the crust and filling are home-made and only require some freezer and refrigeration time.  The sweet crust mixed with the creamy tart filling creates an amazing flavor when combined.  This is definitely a recipe to repeat!

mini peanut butter pies

Pie Crust Ingredients:

  • 5 graham crackers, crushed
  • 1/4 tsp cinnamon
  • 2 tbsp brown sugar
  • 3 tbsp coconut oil
  • a pinch of salt

Pie Filling Ingredients:

  • 3/4 cup peanut butter
  • 3/4 cup greek yogurt
  • 1/2 tsp vanilla extract
  • 3 tbsp honey

mini peanut butter pies

Directions:

For the pie crust, crush graham crackers either in a blender or in a bag with a rolling pin.  In a bowl, mix together crushed graham crackers, cinnamon, brown sugar, coconut oil, and salt.  In a lightly greased mini muffin pan, scoop mixture into pan and press down on the bottom and along the sides to form a cup-like shape.  Continue until all the mixture is used up.  Place muffin pan in the freezer for about 15-20 minutes or until it hardens.  No need to cover it since it’ll only be in the freezer a short time.





For the pie filling, in a stand-up mixer (or handheld mixer), on medium speed mix together peanut butter, greek yogurt, vanilla extract, and honey for about three minutes or until completely mixed.  Yes, you may do this by hand too!  Next, scoop about 1-2 tbsp into each mini muffin pan.  Cover and refrigerate for 2-3 hours and enjoy!

mini peanut butter pies

If you like this recipe, check out another fantastic peanut butter recipe here!

No Bake Mini Peanut Butter Pies

A delicious, clean & simple dessert.  No baking required!

Course Dessert
Prep Time 2 hours 15 minutes
Servings 6

Ingredients

Pie Crust Ingredients

  • 5 graham crackers, crushed
  • 1/4 tsp cinnamon
  • 2 tbsp coconut oil
  • a pinch of salt

Pie Filling Ingredients

  • 3/4 cup creamy peanut butter
  • 3/4 cup plain, nonfat greek yogurt
  • 1/2 tsp vanilla extract
  • 3 tbsp honey

Instructions

  1. For the pie crust: mix together crushed graham crackers, cinnamon, brown sugar, coconut oil, and salt.  In a lightly greased mini muffin pan, scoop a spoonful of mixture into each muffin pan and press down with your fingers to form a cup shape. Freeze uncovered for 15-20 minutes.

  2. For the pie filling: with a stand up mixer, on medium speed mix together peanut butter, greek yogurt, vanilla extract, and honey for 3 minutes or until creamy. 

  3. Spoon out 1-2 tbsp mixture into each pie crust or just enough to fill them. Cover and refrigerate for 2-3 hours. Enjoy!

“Take delight in the Lord, and he will give you the desires of your heart.” | Psalm 37:4

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