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Chocolate Peanut Butter Pie Pops

573 Chocolate Peanut Butter Pie Pops
The classic chocolate peanut butter pie is served up in pop form so you can enjoy your dessert without dirtying any dishes!
skill level
Easy
time
30-60min
servings
24
cost
$$
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The classic chocolate peanut butter pie is served up in pop form so you can enjoy your dessert without dirtying any dishes!
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ingredients
  • Chocolate Pie Dough
  • 1 3/4 cups All-Purpose Flour
  • 1/2 cup Cocoa Powder
  • 3 tablespoons Granulated Sugar
  • 1/2 tablespoon Iodized Salt
  • 1/2 pound Unsalted Butter; cut into 1/2 inch pats & chilled
  • 1 large Egg
  • 1 tablespoon Heavy Cream
  •     
  • Chocolate Peanut Butter Pie
  • 8 ounces Semi-sweet chocolate; melted
  • 1 cup Natural Peanut Butter
  • 2 teaspoons Vanilla Extract
  • 2 Eggs
  • 1/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Salt
  • Melted Chocolate; to drizzle - optional)
  • Chopped Peanuts; to garnish - optional
  • Whipped Cream; to garnish
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 3/4 cups All-Purpose Flour
    1/2 cup Cocoa Powder
    3 tablespoons Granulated Sugar
    1/2 tablespoon Iodized Salt
    1/2 pound Unsalted Butter; cut into 1/2 inch pats & chilled
    1 large Egg
    1 tablespoon Heavy Cream
    In a food processor, pulse together the Flour, Cocoa, Sugar & Salt until well blended. Add the Butter and pulse until Butter is pea-sized. Whisk together the Egg and Cream with a fork. Add the egg-cream mixture and pulse until a ball starts to form.

    Turn out onto a lightly floured surface and knead lightly until smooth. Divided into discs and wrap in plastic. Chill in fridge for 30 minutes or freeze for later use.
  • 2
    Preheat oven to 350°F.
  • 3
    Chocolate Pie Dough
    Remove dough from fridge and roll out on a lightly floured surface to 1/8" thickness. Using a 2 1/2" round cutter, cut out 24 circles of dough. Gently press the dough circles into a mini-muffin tray. Chill the dough-lined trays until ready to fill.
  • 4
    8 ounces Semi-sweet chocolate; melted
    1 cup Natural Peanut Butter
    2 teaspoons Vanilla Extract
    2 Eggs
    1/4 cup Granulated Sugar
    1/4 cup Brown Sugar
    1/2 teaspoon Salt
    In a large bowl, stir together the Melted Chocolate, Peanut Butter and Vanilla until well-blended. In another bowl, whisk together the Eggs, Sugar and Salt until pale. Stir into the Peanut Butter mixture.
  • 5
    Divide the mixture between the dough-lined cups about 2/3 way full. Bake for 10-13 minutes or until dough is cooked and filling is puffed. Remove from oven and allow to cool completely. Turn out onto a cool rack and use push a lollipop stick into the side of each pie.
  • 6
    Melted Chocolate; to drizzle - optional)
    Chopped Peanuts; to garnish - optional
    Whipped Cream; to garnish
    Drizzle or dip into Chocolate and top with Chopped Peanuts and Whipped Cream to garnish.

    Helpful Tips:
    1. Pâte sucrée is the French term for a sweet short crust pastry used to make tarts.
    2. Instead of using all white flour, add a quarter cup of cocoa powder.
    3. Use cold butter for a flaky crust.
    4. You can substitute any nut butter for the filling.
    5. Freeze the dough and filling for easy to prepare dessert. You can also freeze them already baked, and just microwave to reheat.

 
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