Miniature chocolate-peanut butter pies
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Miniature chocolate-peanut butter pies
  Butter  
Last updated 6/12/2012 12:54:20 AM. Recipe ID 16215. Report a problem with this recipe.
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      Title: Miniature chocolate-peanut butter pies
 Categories: Candies
      Yield: 6 Servings
 
  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 T 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
 
  Mix graham cracker crumbs and butter in a small bowl. Press crumb
  mixture on 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.
 




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Recipe ID 16215 (Apr 03, 2005)

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