I made mini versions of these for a potluck and they disappeared in minutes. I made a double recipe of the cookie crust and pressed it into non-stick mini muffin tins, then baked at 350 for 7 min (made about 35). My mini crusts popped right out after cooling for a few minutes. I then made 1 1/2 times the recipe of filling and used a piping tip in a ziploc bag to pipe filling into each shell. I finished by sprinkling each mini pie with mini chocolate chips. I ended up with a LOT of filling left over and no energy to make more crust, so I took a few leftover chocolate wafers and set them in regular size muffin tins, filled with remaining topping and stuck in the freezer - those turned out fabulous, too and we are still eating them. I like a really dense and peanut-buttery pie, so when I make these again, I'll try using 2/3rds to 1/2 the amount of whipped cream and maybe a little less sugar. So yummy and so simple! Thanks Stephanie!
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I made mini versions of these for a potluck and they disappeared in minutes. I made a double...