Mothers Day Chocolate-Peanut Butter Pies

1 1/4 cups graham cracker crumbs
5 tsp butter, melted
1/2 cup plus 2 tsp sour cream
2 1/2 tsp powdered sugar
2 ts whipping cream
1/2 cup plus 2 tsp creamy peanut butter
1/2 cup whipping cream
4 oz semi-sweet chocolate,chop

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 diameter). Place in freezer for 20 minutes.

Whisk sour cream, powdered sugar and 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 whipping 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.