Miniature Chocolate-Peanut Butter Pies

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 not use old- Fashioned style or freshly -ground!

1/2 c Whipping cream (in addition

-to above)

4 oz Semisweet 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.