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Chocolate-Peanut Butter Pies




Source of Recipe


Marla


List of Ingredients




Chocolate-Peanut Butter Pies


1 1/4 c graham cracker crumbs
5 ts butter, melted
1/2 c plus 2 t sour cream
2 1/2 ts powdered sugar
2 ts whipping cream
1/2 c + 2 t creamy peanut butter
1/2 c whipping cream
4 oz semi-sweet chocolate chip

Recipe






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 1 3/4" in
diameter). Place in freezer for 20 minutes.

Whisk sour cream, powdered sugar and 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 whipping 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.