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Miniature Chocolate Peanut Butter Pies

A home-style Miniature Chocolate Peanut Butter Pies made with Sour Cream Plus T, Peanut Butter Creamy, Whipping Cream, and Semi Sweet Chocolate Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/2 cup
• 4 oz

Method (preview)

1. 1

   Mix graham cracker crumbs and butter in a small bowl.

2. 2

   Press crumb mixture on the bottom and up the sides of 24 mini-muffin tins (each about 1 3/4 inches in diameter).

3. 3

   Place in freezer for 20 minutes.

4. 4

   Whisk sour cream, powdered sugar and 2 tablespoons whipping cream in a bowl to blend.

5. 5

   Add peanut butter and whisk until smooth.

6. 6

   Spoon 1 tablespoon of peanut butter mixture into each graham cracker crust; freeze 3 hours.

7. 7

   Bring 1/2 cup cream to simmer in a heavy saucepan. Reduce heat to low. Add chocolate; stir until melted. Cool completely, stirring occasionally.

8. 8

   Spoon 2 teaspoons of the chocolate mixture over each peanut-butter pie. Place in freezer until set. (can be prepared 1 week ahead.