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Foodgeek: |
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Rating: |
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Servings: |
2 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/4 cups graham cracker crumbs
5 tbsp. unsalted butter, melted
1/2 cup plus 2 tbsp. sour cream
2-1/2 tbsp. confectioner's sugar
2 tbsp. whipping cream
1/2 cup plus 1 tbsp. creamy peanut butter
1/2 cup whipping cream
4 oz. semi-sweet chocolate, chopped
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Directions:
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Mix graham cracker crumbs and butter in a small bowl. Press crumb mixture on the bottom and up the 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 tablespoons whipping cream in a bowl to blend. Add peanut butter and whisk until smooth. Spoon 1 tablespoon of peanut butter mixture into each graham cracker crust; freeze 3 hours. Bring 1/2 cup cream to simmer in a heavy saucepan. Reduce heat to low. Add chocolate; stir until melted. Cool completely, stirring occasionally. Spoon 2 teaspoons of the chocolate mixture over each peanut-butter pie. Place in freezer until set. (can be prepared 1 week ahead. Keep frozen.) Using the 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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