While cleaning out my pantry, I found a package of mini graham cracker crusts—and that discovery called for a fresh take on dessert. Two things that are always a hit in my house? Chocolate and peanut butter. And this little recipe brings them together in the most delicious way.

These no-bake peanut butter chocolate pies are creamy, sweet, and so satisfying. They’re perfect for parties, holidays, or just an easy dessert when you’re craving something special.

Let’s Cook!

• Preheat the oven to 350 degrees and bake the crusts for 5 minutes. Let cool.
• Beat the whipping cream until stiff peaks form. Set aside.
• In another mixing bowl, beat the cream cheese and peanut butter together until smooth.
• Mix in the vanilla and salt.
• Gently fold the cream into the peanut butter mixture.
• Gently stir in the chocolate chips.
• Divide the filling between the 6 crusts
• Refrigerate for 30 minutes until set.

If you’re feeling fancy, heat ¼ cup dark chocolate chips with ¼ cup heavy cream, whisking until smooth. Let cool slightly, then drizzle or pipe over the tops of the pies. (Confession: I had leftover ganache in the fridge, and it was the perfect finishing touch!)

Store these mini pies covered in the refrigerator for up to 5 days—though they may not last that long!

Need to serve a crowd? Make your own crust with 1½ cups crushed graham crackers + 6 tbsp melted butter. Press into mini muffin tins, bake for 5 minutes, and fill as directed.

Are you team cookie or team pie? What’s your go-to sweet treat when you want to whip something up fast? Let us know! I’m always on the hunt for new desserts to try.

Eat well friends!