Fudgy Peanut Butter Ricotta Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 8-inch ready-made graham cracker crust
- 6 ounces chocolate chips, melted
- 3 tablespoons butter, room temperature
- 1 1⁄2 cups smooth peanut butter
- 1⁄4 cup sugar, plus
- 2 tablespoons sugar
- 3⁄4 cup ricotta cheese
- 1 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon sugar
directions
- Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
- Put crust in freezer and save rest for top of pie.
- With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
- Add ricotta cheese and mix for 1 additional minute on medium.
- In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
- Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
- Get out crust from freezer and scoop filling carefully into crust.
- Refrigerate for 1-2 hours.
- With fork, drizzle remaining melted chocolate chips over top and serve.
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Reviews
-
I made a few changes to it but everyone that ate it loved it. I bought some refrigerated peanut butter cookie dough to use as the crust, I spread it out in the pan and baked it for 20min then spread out some milk chocolate chips and let them melt on the cookie crust. I spread it out and made a thin layer of chocolate to create a barrier between the cookie and cheesecake. I also used 1/3 crunchy peanut butter and also added in 1pkg of dream whip.
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This was wonderful! I topped it with coolwhip and sprinkled shaved chocolate on top rather than dribbling chocolate. The only problem I had was that the 4 oz of chocolate chips spread across the graham crust, while absolutely delicious, was so hard that I had a very hard time cutting the pie to serve. I had used a storebought graham crust, meaning it was in a flimsy pie tin. Next time I will make my own crust in a pyrex pie plate so that the sharp knife doesn't cut right through the pie tin. Thank you for a wonderful recipe Angela!
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RECIPE SUBMITTED BY
Ang11002
Jacksonville, 0
<p><span style=color: #ff00ff;><strong><img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /> <span style=color: #000000;>Hi! Im Angela and I am 32. I have a brilliant and beautiful 11 yr old son. He is the best thing that ever happened to me! </span></strong></span></p>