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- 1 1/4 Cups Graham Cracker Crumbs
- 5 Tbs. unsalted butter, Melted
- 1/2 Cup Plus 2 Tbs. sour cream
- 2 1/2 Tbs. powdered sugar
- 2 Tbs. whipping cream
- 1/2 Cup Plus Tbs. Creamy Peanut butter
- 1/2 Cup whipping cream
- 4 Oz. semisweet chocolate, Chopped
Mix Graham Cracker Crumbs And butter in Small Bowl.Press Crumb Mixture on Bottom And up Sides of 24
Mini-Muffin Pans. Place in Freezer For 15 Minutes.Whisk sour cream, powdered sugar And 2 Tbs. WhippingCream in Bowl to Blend. Add Peanut butter And WhiskUntil Smooth. Spoon 1 Tbs. Peanut butter Mixture IntoEach Graham Cracker Crust; Freeze 3 Hours.
Bring 1/2 Cup Cream to Simmer in Heavy Small Saucepan.Reduce Heat to Low. Add chocolate; Stir Until Melted.Cool Completely, Stirring Occasionally. Spoon 2 Tbs.chocolate Mixture Over Each Peanut butter Pie. PlaceIn Freezer Until Set. (it Will Keep Frozen For 1 Week)Using Tip of Small Sharp Knife, Gently Loosen And LiftPies From Pans. Let Stand 10 Minutes at Room
Temperature And Serve