Miniature Chocolate Peanut Butter Pies
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Ingredients
| 1-1/4 cup | graham cracker crumbs | | 5 tbsp. | unsalted butter, melted | | 1/2 cup | sour cream | | 2 tbsp. | sour cream | | 2-1/2 tbsp. | confectioners' sugar | | 2 tbsp. | whipping cream | | 1/2 cup | creamy peanut butter | | 1 tbsp. | creamy peanut butter | | 1/2 cup | whipping cream | | 4 oz. | semi-sweet chocolate, chopped |
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Instructions
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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