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Miniature Chocolate-peanut Butter Pies
Author/Submitted by:
Servings: 6
Categories:
Candies
/
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients: 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,
butter..do not use o
Fashioned style or freshly,
ground!
1/2
cup
Whipping cream (in addition,
to above)
4
ounces
Simisweet chocolate,
chopped
Directions:
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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