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Recipe by: heikel
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See below ingredients and instructions of the recipe
1 1/4 c Graham cracker crumbs -butter..do not use old-
5 tb Unsalted butter, melted Fashioned style or freshly
1/2 c Plus 2 T sour cream -ground!
2 1/2 tb Powdered sugar 1/2 c Whipping cream (in addition
2 tb Whipping cream -to above)
1/2 c Plus 2 T creamy peanut 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.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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