Miniature Chocolate-peanut Butter Pies Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Graham cracker crumbs,
5 tbsp: Unsalted butter, melted
1/2 cup: Plus 2 T sour cream,
2 1/2 tbsp: Powdered sugar,
2 tbsp: Whipping cream,
1/2 cup: Plus 2 T creamy peanut butter..do not use old-,
Fashioned style or freshly ground!,
1/2 cup: Whipping cream, in addition to above
4 ounce: Simisweet chocolate, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Candies