| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Chocolate |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 5 |
T |
Unsalted butter, melted |
| 1/2 |
c |
Plus 2 t sour cream |
| 2 1/2 |
T |
Powdered sugar |
| 2 |
T |
Whipping cream |
| 1/2 |
c |
Plus |
| 2 |
T |
Creamy peanut butter, do |
|
|
Not use old fashioned style |
|
|
Or freshly, ground! |
| 1/2 |
c |
Whipping cream, in addition |
|
|
to above |
| 4 |
oz |
Simisweet chocolate, chopped |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Thu, 23 May 1996
13:35:21 -0700 Mix graham cracker crumbs and butter in a small bowl.
Press crumb mixture o 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. Posted to Master Cook Recipes List, Digest #95
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”