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Buckeye Mini Pies Recipe

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4 from 45 reviews

  • Author: Amina
  • Total Time: 2 hours 40 minutes
  • Yield: 24 mini pies

Description

These delicious Buckeye Mini Pies combine a buttery flaky pie crust filled with a creamy peanut butter mixture and topped with rich semi-sweet chocolate. Perfectly sized for bite-sized indulgence, these mini pies are easy to make and chill for two hours to set, making a delightful treat for parties, holidays, or anytime you crave a sweet and nutty dessert.

Ingredients

Pie Crust

  • 1 store-bought pie crust (usually comes in a box of two)

Peanut Butter Filling

  • 4 Tablespoons creamy peanut butter
  • ½ cup powdered sugar
  • 3 Tablespoons heavy cream (divided use)

Chocolate Topping

  • ¾ cup semi-sweet chocolate chips
  • 3 Tablespoons heavy cream (divided use)

Garnish (Optional)

  • 2 Tablespoons sprinkles

Instructions

  1. Preheat oven: Preheat your oven to 425°F. Position the rack in the middle to ensure even baking of the pie shells.
  2. Prepare dough: Gently unroll one store-bought pie crust onto a nonstick surface or a floured large cutting board. Roll out into approximately a 12-inch circle, aiming for even thickness but no need for exact precision.
  3. Cut dough circles: Use a 2 ½ inch circular cookie or biscuit cutter to cut out 24 circles. Gather leftover dough and re-roll to cut remaining circles. If needed, use the second pie crust to reach 24 circles.
  4. Form pie shells: Place the dough circles into an ungreased nonstick mini muffin pan. If your pan isn’t nonstick, spray it lightly with nonstick spray. Press each circle gently down into the cup shape, then prick the bottom 3 to 4 times with a fork to prevent bubbling during baking.
  5. Bake shells: Bake the dough cups on the middle rack for 8 to 10 minutes, or until they turn golden brown and crisp.
  6. Cool shells: Remove the pan from the oven, cool for 5 minutes, then transfer the mini pie shells onto a cooling rack to cool completely before filling.
  7. Prepare peanut butter filling: In a small bowl, mix 4 tablespoons creamy peanut butter, ½ cup powdered sugar, and 3 tablespoons heavy cream until smooth and fully combined.
  8. Fill shells: Transfer the peanut butter mixture into a piping bag or a zip-lock bag with a corner cut off. Pipe the filling into each cooled pie shell, filling about halfway up. Set aside.
  9. Melt chocolate topping: In a microwave-safe bowl, combine ¾ cup semi-sweet chocolate chips with 3 tablespoons heavy cream. Microwave in 10-second intervals, stirring between each, until smooth and fully melted (about 30 to 45 seconds).
  10. Top pies with chocolate: Pour the melted chocolate mixture into a piping bag or a zip-lock bag with the tip cut off and pipe the chocolate over the peanut butter filling on each mini pie.
  11. Add sprinkles: If desired, sprinkle the tops with 2 tablespoons of sprinkles for a festive touch.
  12. Chill to set: Refrigerate the assembled mini pies for at least 2 hours to allow the chocolate and filling to firm up before serving.

Notes

  • Use a nonstick mini muffin pan or grease your pan well to avoid sticking.
  • Fork pricks in dough cups prevent bubbling and ensure the dough forms a proper cup shape during baking.
  • You can use a second pie crust if you struggle to get 24 circles from one.
  • The sprinkles are optional but add a fun decorative touch.
  • Store leftovers in the refrigerator and consume within 3-4 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/buckeye-mini-pies-recipe/