2 Prepared Pie Crusts Or 4 sheets of Filo Dough Stacked
Chocolate Cream Pie Filling
1 Cup Vanilla Greek Yogurt
1/2 Cup Peanut Butter
1/2 Cup Cream Cheese
1/4 Cup Cocoa Powder
1/4 Cup Honey (agave Nectar Also Works)
Take one half of the dough, roll out dough pie crust to 1/4 inch thick. Cut out 3 inch circles and push into a well greased muffin pan. Crimp and flute edges of each pie. Bake 11-15 minutes, or until crust is lightly brown.
Allow pie crusts to fully cool before removing.
In a medium bowl whip together yogurt, peanut butter, cocoa powder and honey.
Spoon or pipe chocolate cream pie into cooled pie crusts.