Miniature Chocolate Peanut Butter Pies

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• Categories
• Baked Goods
• Chocolate
• Desserts
• Penut Butter
• Pies
• Sweets and Desserts

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 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.