Mini Peanut Butter Truffle Pie Bites

These decadent pie cups are filled with scoops of chocolate and peanut butter.

  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 5
  • servings 28


Pillsbury™ refrigerated pie crusts, softened as directed on box
cup good-quality dark chocolate chips (6 oz)
cup creamy peanut butter
cup whipping cream
tablespoon chocolate shavings, if desired
  • 1 Heat oven to 400°F. Spray 16 mini muffin cups with baking spray with flour.
  • 2 Remove pie crust from pouch; unroll on work surface. Cut each pie crust into 16 (2 3/8-inch) rounds; press rounds in bottoms and up sides of muffin cups.
  • 3 Bake 6 to 8 minutes or until edges are light golden brown. Remove from pans to cooling racks; cool completely.
  • 4 Meanwhile, in medium microwavable bowl, microwave chocolate chips, peanut butter and whipping cream uncovered on High in 30-second increments, stirring after each, until melted. Stir with whisk until mixture is smooth and blended. Cover; refrigerate until thickened, about 40 minutes.
  • 5 Just before serving, use mini cookie scoop to spoon chilled truffle mixture into each pastry cup. Sprinkle with chocolate shavings.
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