Ingredients
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.
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