---------- Recipe via Meal-Master (tm) v8.02
  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
     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.