Miniature Chocolate Peanut Butter Pies
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
graham cracker crumbs
|
*
|
| 5 | tablespoons |
butter
melted |
|
| ½ | cup |
sour cream
|
|
| 2 | tablespoons |
sour cream
|
|
| 2 ½ | tablespoons |
powdered sugar
|
|
| 2 | tablespoons |
heavy whipping cream
|
|
| ½ | cup |
peanut butter
creamy |
|
| 2 | tablespoons |
peanut butter
creamy |
|
| ½ | cup |
heavy whipping cream
|
|
| 4 | ounces |
semi-sweet chocolate
chopped, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
graham cracker crumbs
|
*
|
| 75 | ml |
butter
melted |
|
| 118 | ml |
sour cream
|
|
| 3E+1 | ml |
sour cream
|
|
| 38 | ml |
powdered sugar
|
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 118 | ml |
peanut butter
creamy |
|
| 3E+1 | ml |
peanut butter
creamy |
|
| 118 | ml |
heavy whipping cream
|
|
| 115.6 | ml/g |
semi-sweet chocolate
chopped, null, null |
|
Directions
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 ¾ 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 ½ 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.
