Categories: Candies 
      Yield: 6 servings 
  
  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 
           -butter..do not use old- 
           Fashioned style or freshly 
           -ground! 
    1/2 c  Whipping cream (in addition 
           -to above) 
      4 oz Simisweet 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.