Gluten-Free Mini Chocolate-Peanut Butter Pies
Individual-sized chocolate and peanut butter pies featuring a unique crunchy crust made from crushed Cheerios cereal mixed with butter and sugar. Each bite-sized dessert combines creamy chocolate pudding with fluffy whipped topping and a drizzle of melted peanut butter. Perfect for parties, potlucks, or when you want a fun twist on traditional pie. The cereal crust adds unexpected texture and a hint of peanut butter flavor that complements the rich chocolate filling. These mini treats are easy to serve and portion-controlled.
Ingredients
- 2 ¼ cups MultiGrain Cheerios™ Peanut Butter cereal, crushedregular Cheerios or graham crackers1:1high
- ⅓ cup butter, melted
- 3 tablespoons sugar
- 1 cup Cool Whip frozen whipped topping, thawed
- 2 cups prepared chocolate puddinghomemade chocolate pudding1:1neutral
requires cooking time
- whipped topping
- 2 tablespoons peanut butter, melted
Instructions
- 1
Heat oven to 375°F and place miniature paper baking cups in 36 mini muffin cups
- 2
Crush cereal in food processor or plastic bag with rolling pin
- 3
Add melted butter and sugar to crushed cereal and mix well
- 4
Spoon 1 tablespoon cereal mixture into each muffin cup and press into cup with back of spoon
- 5
Bake for 7 minutes then cool cups in pan for 15 minutes
- 6
Meanwhile, fold whipped topping into chocolate pudding
- 7
Spoon 1 tablespoon pudding mixture into each cooled cup
- 8
Top each with whipped topping and drizzle with melted peanut butter
- 9
Serve immediately
Tips
Crush cereal to uniform small pieces for even crust texture - avoid over-processing into powder
Press cereal mixture firmly into muffin cups to prevent crumbling when removing
Chill assembled pies for firmer texture if not serving immediately
Good to Know
Refrigerate up to 2 days covered; crusts may soften slightly
Make crusts up to 1 day ahead; assemble just before serving for best texture
Serve immediately after assembly or chill briefly; best enjoyed same day
Common Mistakes
Press crust mixture firmly to avoid crumbling when removing from cups
Don't overbake crusts to prevent bitter taste and hard texture
Substitutions
requires cooking time
FAQ
Can I make these ahead of time?
Best assembled just before serving. Crusts can be made a day ahead, but assembled pies should be served within a few hours to maintain crust texture.
What if I don't have mini muffin pans?
Use regular muffin pans and increase ingredient amounts proportionally, or press mixture into small ramekins or tartlet pans for similar individual servings.
How long do these keep?
Store covered in refrigerator up to 2 days, though crusts will soften. Freezing not recommended as it affects the whipped topping texture.