| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Chocolate |
6 |
Servings |
INGREDIENTS
| 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 |
tb |
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
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