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Miniature Chocolate-peanut Butter Pies

Make Miniature Chocolate-peanut Butter Pies at home with Unsalted Butter Melted, Plus T Sour Cream, Powdered Sugar, Whipping Cream, and Plus T Creamy Peanut. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 5 tbsp
• 1/2 cup
• 2 1/2 tbsp
• 2 tbsp
• 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 bottom and up 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 T whipping cream in bowl to blend.

5. 5

   Add peanut butter and whisk until smooth.

6. 6

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

7. 7

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

8. 8

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