Mini Chocolate Peanut Butter Pies

Mini Chocolate Peanut Butter Pies

1 1/4 cups graham cracker crumbs 5 Tbs. unsalted butter, melted 1/2 cup plus 2 Tbs. sour cream 2 1/2 Tbs. powdered sugar 2 Tbs. whipping cream 1/2 cup plus Tbs. creamy peanut butter 1/2 cup whipping cream 4 oz. semisweet chocolate, chopped

Mix graham cracker crumbs and butter in small bowl. Press crumb mixture on bottom and up sides of 24 mini-muffin pans. Place in freezer for 15 minutes. Whisk sour cream, powdered sugar and 2 Tbs. whipping cream in bowl to blend. Add peanut butter and whisk until smooth. Spoon 1 Tbs. peanut butter mixture into each graham cracker crust; freeze 3 hours. Bring 1/2 cup cream to simmer in heavy small saucepan. Reduce heat to low. Add chocolate; stir until melted. Cool completely, stirring occasionally. Spoon 2 Tbs. chocolate mixture over each peanut butter pie. Place in freezer until set. (it will keep frozen for 1 week) Using tip of small sharp knife, gently loosen and lift pies from pans. Let stand 10 minutes at room temperature and serve

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 * Catsrecipes Y-Group