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5 ratings, avg : 4.40

A mini peanut butter pie in a glass. Crushed chocolate biscuits, silky smooth peanut butter cream and the easiest milk chocolate fudge sauce you have ever made. No bake, no fuss. Just delight.

I don’t really need to go into detail about how lovely chocolate and peanut butter are together. I’m sure you already know. And if you don’t, then just make these today and you will. I have always loved me my pb&j sarnies, and pb and banana is another great combo which has the added bonus of being extra healthy. But I was late to jump on the pb and chocolate bandwagon. I first saw a recipe for peanut butter pie when the very sad story of a food blogger losing her beloved husband hit the social media scene like a storm. As messages of support from all over the world flooded in, this brave, gracious and strong lady asked everyone to give their loved ones an extra tight hug and make them this luscious pie, which was her husband’s favourite. For some reason the story really moved me, and I joined in.

A few years down the line and after several more delightful experiments, I have found the right recipe for my own tastebuds. Not overly sweet but very rich, this will satisfy a sweet tooth but won’t send the old blood sugar through the roof. I opted for individual servings because I have a bit of a thing for desserts in glasses (like these chocolate Greek yogurt pots). The sauce was a last minute inspiration, as there was just a little something missing from the end result. And sure enough, it hit the spot. By the way, it’s the easiest fudge sauce you will ever make. (Save some for your ice cream. Or just make more. Yes, make more.)

So go ahead and try these easy individual peanut butter pies with milk chocolate fudge sauce. They are quick, simple, and oh so delicious.


12 chocolate biscuits/cookies. I use a similar type to Oreos with a chocolate filling

135ml (9 Tbs) peanut butter, at room temperature

130gr (9 Tbs) cream cheese, at room temperature

1 tsp vanilla extract

8 Tbs icing/confectioner’s sugar

3/4 cup heavy cream, cold

For the fudge sauce

50gr milk chocolate

15gr evaporated milk (1 individual serving - 4 tsp)

1/8 tsp vanilla extract

Step 1

Break up the biscuits/cookies with your hands (no need to remove filling). You want some bigger pieces, some small and some crumbs. We aren’t making a cheesecake base so no need to completely crush them. Divide them among six glasses keeping a couple of tablespoons aside to garnish.

Step 2

Beat the peanut butter, cream cheese, vanilla and icing sugar together in a large bowl till smooth and incorporated.

Step 3

In a separate, bowl beat the cream till it forms stiff peaks. Mix half of it into the peanut butter mixture, then fold in the rest carefully. Divide the mixture between the glasses, garnish with the remaining crushed biscuits and refrigerate for at least 2-3 hours to set.

Step 4

For the milk chocolate fudge sauce. Break the chocolate up into a microwave-safe bowl. Add the evaporated milk and heat in a microwave for 20-30 seconds. Stir and microwave for another 15” if necessary. Stir again to melt completely and add the vanilla extract. Cool slightly, pour over the peanut butter pots and serve, or refrigerate for later.

Leftover fudge sauce can be kept in the fridge, just heat to pouring consistency before serving. The recipe for the peanut butter pies is based on this tart by epicurious.

5 ratings, avg : 4.40
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More Individual PB Pies
Individual Peanut Butter Pies by My Baking Addiction
Individual Peanut Butter Pies by Curly Girl Kitchen
Single Serve Peanut Butter Cup Pie by The Naked Kitchen

So, what do you think? Leave me a comment!

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