• Cooking Time: 5 mins + 3 hrs chilling
  • Servings: 4
  • Preparation Time: 20 minutes


What's better than a peanut butter silk pie in a chocolate cookie crust? One you don't have to share! Parchment paper slings make these easy to remove from muffin cup molds, and the presentation is elegant ~ perfect for a special ending to a fancy dinner.

This recipe is a favorite birthday "cake" request in our household.


  • For crust:
  • 12 chocolate sandwich cookies, crushed
  • 5 tablespoons butter, melted (no substitutes)
  • For peanut butter silk filling:
  • 1 3-ounce package light cream cheese, at room temp
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 1/2 teaspoons butter, at room temp
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped and chilled
  • Crushed cookie crumbs for decoration, if desired


  • Spray 4 jumbo muffin cups with nonstick cooking spray. Line with 2-inch by 6-inch strips of Reynolds parchment paper (these will help you remove the pies from the pan later).
  • For crust: Preheat oven to 350 degrees F. Combine cookie crumbs and melted butter in a mixing bowl and stir until crumbs absorb the butter. The mixture will appear somewhat wet; that’s okay. Divide the crumbs among the four muffin cups.
  • Using a measuring cup, the bottom of a glass, or a large spoon, press the crumbs firmly down into the bottom and about 1/2 inch up the side of each muffin cup. Bake crusts at 350 degrees F for 5 minutes. Remove from oven and set on wire rack to cool. Let cool completely before filling.
  • For filling: In a medium-size mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla extract until smooth. Using a large spatula, gently fold in whipped cream. This will look grainy at first, but keep turning the mixture with your spatula until the whipped cream is fully incorporated.
  • Spoon the filling into a piping bag and pipe into cookie crust. Sprinkle with cookie crumbs, drape loosely with plastic wrap, and refrigerate for at least 3 hours, until set.
  • When ready to serve, gently tug upward on both ends of each parchment-paper strip until the pies lift out of the muffin cups. Serve immediately; refrigerate any leftovers.

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