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.