Mini Chocolate Pie Shells

In a shallow bowl, combine the flour, cocoa, sugar, and salt. Whisk it together leaving no clumps. Add the cold cubed butter and cold cubed Crisco. Snap into the dough with your fingers until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee (or iced water). With you hands, gently toss and turn the dough until it comes together. *You may need to add more iced coffee. It is better to start with less. Press the dough into two round flat discs. Wrap them in plastic and refrigerate for 30 minutes.

Pre-heat your oven to 350 degrees F.

On a floured surface, roll out your dough until it is 1/8 inch thick. Cut out the dough with the cookie cutter. Roll the extra dough back out and cut again. Repeat this until you have cut out twenty-four stars. Carefully press the stars into the mini muffin tin. Bake at 350 degrees F for 12 -15 minutes.

*NOTE: Let the mini chocolate pie shells cool completely in the pan before removing to help avoid breaking or losing their shape.

Peanut Fluffa-Butter Mini Pie Filling

Add the peanut butter, cream cheese, and the vanilla to a mixing bowl. With a hand mixer on medium speed, beat until smooth. Gradually add the powdered sugar and continue beating until completely combined. Add in the Cool Whip and continue mixing. When the mixture is fluffy it is ready to meet the mini chocolate pie shells. …and oh what a happy  that is. SMILE!

Add the Peanut Fluffa-Butter to the piping bag. Pipe into the completely cooled mini chocolate pie shells.

Chocolate Drizzle

Melt the chocolate chips and the Crisco in a microwave safe bowl. Allow the mixture to cool for just a few minutes. With a spoon, carefully drizzle the chocolate over each of the filled pie shells.

Top with chopped peanuts for a garnish.