Recipe - Miniature Chocolate-Peanut Butter Pies

1 One fourth cup Graham cracker crumbs
5 tablespoon Unsalted butter; melted
One half cup Plus 2 t sour cream
2 One half tablespoon Powdered sugar
2 tablespoon Whipping cream
One half cup Plus
2 tablespoon Creamy peanut butter; do
Not use old fashioned style
Or freshly; ground!
One half cup Whipping cream (in addition
to above)
4 ounce 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 Three fourths 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 One half 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.

Posted to Master Cook Recipes List, Digest #95