Mondays are hard, but I’ve found a flawless solution to make them a breeze: bribery. Getting out of bed is a lot easier when you bribe yourself with a mini pie for breakfast.
This recipe tastes great for whatever pie size you’d like, but a mini pie is exponentially cuter. Don’t ask me why. It’s a scientific fact. An ordinary pair of gym shoes are not exciting, but a pair of baby gym shoes? Now those are down right adorable. Or a puppy wearing baby gym shoes? I’m melting at the cuteness.
Speaking of cute, my friend at work had an adorable baby and has been sending aww-worthy snapchats from maternity leave. Well, today she’s back! To celebrate I fetched this recipe, because like I said: mini pies make Monday’s better.
So put on your big girl pants, and get yourself through the work day with a few of these peanut butter & chocolate beauties.
Peanut Butter & Chocolate Mini Pies
1 (14.3 oz) package whole Oreos, about 36 Oreos
1/2 cup butter
3/4 cup heavy cream
1/2 cup peanut butter, creamy
4 ounces cream cheese, at room temp
1/2 cup powdered sugar
1/2 cup bittersweet chocolate chips or pieces
1/4 cup heavy cream
Make the crust: If using a cupcake pan, line pan with foil or paper liners. Finely crush the Oreos in a food processor, blender, or a Ziploc bag. Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a cupcake pan or pie pan. Freeze crust for 10 minutes until set.
Make the filling: Whip the heavy cream until stiff peaks form using your stand mixer or a whisk. Scrape from bowl and set aside.
In a stand mixer or a hand mixer, cream together the peanut butter, powdered sugar, and cream cheese. Once fully combined, add the whipped cream and mix together. Pour filling into the shell, and return to the freezer.
Make the topping: Heat the cream over medium-high heat until it is scalded. Pour it over the chocolate pieces in a heatproof bowl. Allow to sit one minute, then whisk together to form a ganache. Pour the glaze over the mini pies (or pie) and top immediately with crushed Oreos. Refrigerate for 15 minutes to set the ganache before serving.
Cover in plastic wrap and refrigerate to store. These beauties will be good for up to one week.