Miniature chocolate-peanut butter pies

Yield: 6 servings

Measure 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 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.

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