1 1/4 c. graham cracker crumbs
5 tbsp. unsalted butter, melted
1/2 c. plus 2 tbsp. sour cream
2 1/2 tbsp. powdered sugar
2 tbsp. whipping cream
1/2 c. plus 2 tbsp. creamy peanut butter (do not use old fashioned style or fresh ground)
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 bottom and up sides of 24 mini-muffin tins. (Each about 1 3/4 inch in diameter). Place in freezer for 20 minutes. Whisk sour cream, powdered sugar and 2 tablespoons whipping cream in bowl to blend. Add peanut butter and whisk until smooth. Spoon 1 tablespoon peanut butter mixture into each graham cracker crust; freeze 3 hours.

Bring 1/2 cup cream to simmer in heavy small saucepan. Reduce heat to low. Add chocolate; stir until melted. Cool completely, stirring occasionally. Spoon 2 tablespoons chocolate mixture over each peanut butter pie. Place in freezer until set. (Can be prepared one week ahead. Keep frozen.) Using tip of small sharp knife as aid, gently pry pies from tins. Arrange pies chocolate side up on plate. Let stand 10 minutes at room temperature; serve.