Mother's Day Chocolate-Peanut Butter Pies Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 24

Ingredients:
1 1/4 cup graham cracker crumbs
5 teaspoons butter, melted
1/2 cup sour cream, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons sour cream
2 1/2 teaspoons powdered sugar
2 teaspoons whipping cream
1/2 cup creamy peanut butter, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons creamy peanut butter
1/2 cup whipping cream
4 ounces semi-sweet chocolate, chopped

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Directions:

Mix graham cracker crumbs and butter in a small bowl.

Press crumb mixture on bottom and up sides of mini-muffin tins (each about 1 3/4-inches diameter). Place in freezer for 20 minutes.

Whisk sour cream, powdered sugar and 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 whipping 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.

This recipe from CDKitchen for Mother's Day Chocolate-Peanut Butter Pies serves/makes 24

Recipe ID: 81921

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