Miniature chocolate-peanut butter pies
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| 5 | tablespoons | Unsalted butter, melted |
| ½ | cup | Plus 2 T sour cream |
| 2½ | tablespoon | Powdered sugar |
| 2 | tablespoons | Whipping cream |
| ½ | cup | Plus 2 T creamy peanut butter..do not use old- |
| Fashioned style or freshly ground! | ||
| ½ | 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 1¾ 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 ½ 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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