Miniature Chocolate-peanut Butter Pies
Pies & Pastries
Graham cracker crumbs
Plus 2 T sour cream
Plus 2 T creamy peanut,
butter..do not use o
Fashioned style or freshly,
Whipping cream (in addition,
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.