Ingredients
1 cup heavy whipping cream
1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
12 mini graham cracker pie crusts
1/4 teaspoon salt
Optional: 12 mini peanut butter cups or chocolate shavings for topping
Instructions
Make the Peanut Butter Filling: In a mixing bowl, combine the creamy peanut butter, powdered sugar, granulated sugar, vanilla extract, and salt. Mix until well blended and smooth.
Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. This will add lightness to the filling.
Combine Mixtures: Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream. Continue folding until fully combined and fluffy.
Fill the Crusts: Spoon the peanut butter filling into the mini graham cracker pie crusts, filling each crust generously.
Chill: Refrigerate the mini pies for at least one hour to allow them to set and firm up.
Garnish and Serve: Before serving, top each mini pie with a peanut butter cup or sprinkle chocolate shavings on top for added decoration.
Enjoy.