1 1/4 c Graham cracker crumbs
5 T Butter, unsalted; melted
1/2 c Sour cream; plus 2 T
2 1/2 T Sugar, confectioners
2 T Whipping cream
1/2 c Peanut butter, creamy;
plus -2 T (*NOT* chunky or old-fashioned style!) 1/2 c Whipping cream
4 oz Semi-sweet chocolate; chopped
Mix graham cracker crumbs and butter in a small bowl. Press crumb mixture on the bottom and up the 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 tablespoons whipping cream in a bowl to blend. Add peanut butter and whisk until smooth. Spoon 1 tablespoon of peanut butter mixture into each graham cracker crust; freeze 3 hours.
Bring 1/2 cup cream to simmer in a heavy saucepan. Reduce heat to low. Add chocolate; stir until melted. Cool completely, stirring occasionally.
Spoon 2 teaspoons of the chocolate mixture over each peanut-butter pie. Place in freezer until set. (can be prepared 1 week ahead. Keep frozen.)
Using the tip of small sharp knife as an aid, gently pry pies from tins. Let stand at room temperature for 10 minutes before serving.