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Miniature Chocolate-peanut Butter Pies

Author/Submitted by:
Servings: 6
Categories: Candies / Chocolate / Desserts / Pies & Pastries

1 1/4  cups  Graham cracker crumbs
5  tablespoons  Unsalted butter, melted
1/2  cup  Plus 2 T sour cream
2 1/2  tablespoons  Powdered sugar
2  tablespoons  Whipping cream
1/2  cup  Plus 2 T creamy peanut, not use o
    Fashioned style or freshly, ground!
1/2  cup  Whipping cream (in addition, to above)
4  ounces  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.

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