Miniature chocolate peanut butter pies

 
                   MINIATURE CHOCOLATE PEANUT BUTTER PIES
 
 Recipe By     : Sam Waring 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  c             Graham cracker crumbs
    5      T             Butter, unsalted; melted
      1/2  c             Sour cream; plus 2 T
    2 1/2  T             Sugar, confectioners
    2      T             Whipping cream
      1/2  c             Peanut butter, creamy;
                         plus -2 T
                         (*NOT* chunky or old-fashioned style!)
      1/2  c             Whipping cream
    4      oz            Semi-sweet chocolate; chopped
 
    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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