1 1/4 c Graham cracker crumbs
5 tb Unsalted butter; melted
1/2 c Plus 2 t sour cream
2 1/2 tb Powdered sugar
2 tb Whipping cream
1/2 c Plus
2 tb Creamy peanut butter; do
Not use old fashioned style
Or freshly; ground!
1/2 c Whipping cream (in addition
— to above)
4 oz Simisweet chocolate; chopped
From: Gerald Edgerton jerrye@wizard.com
Date: Thu, 23 May 1996 13:35:21 -0700
Mix graham cracker crumbs and butter in a small bowl. Press crumb mixture o
bottom and up 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 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 1/2 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.
Yields
6 Servings