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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