1 1/4 c Graham cracker crumbs
5 tb Unsalted butter, melted
1/2 c Plus 2 T sour cream
2 1/2 tb Powdered sugar
2 tb Whipping cream
1/2 c Plus 2 T creamy peanut
-butter..do not use old-
Fashioned style or freshly
-ground!
1/2 c Whipping cream (in addition
-to above)
4 oz Simisweet chocolate, chopped
Mix graham cracker crumbs and butter in a small bowl. Press crumb
mixture on bottom and up sides of 24 mini- muffin tins (each about 1
3/4 inches in diameter). Place in freezer for 20 minutes.
Whisk sour cream, powdered sugar and 2 T whipping cream in bowl to
blend. Add peanut butter and whisk until smooth. Spoon 1 T peanut
butter mixture into each graham cracker crust; freeze 3 hours.
Bring 1/2 C cream to simmer in heavy saucepan. Reduce heat to low.
Add chocolate; stir until melted. Cool completely, stirring
occasionally.
Spoon 2 teaspoons chocolate mixture over each peanut- butter pie.
Place in freezer until set. (can be prepared 1 week ahead. Keep
frozen.)
Using tip of small sharp knife as an aid, gently pry pies from tins.
Let stand at room temperature for 10 minutes before serving.
Yields
6 Servings