Yield: 6 servings
|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-|
|\N \N||Fashioned style or freshly ground!|
|½ cup||Whipping cream (in addition to above)|
|4 ounces||Simisweet chocolate, chopped|
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.