Fudgy Peanut Butter Ricotta Pie

“Got this off a coupon for ricotta cheese! Enjoy! No, the way I listed the sugar is not an error:)”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
  2. Put crust in freezer and save rest for top of pie.
  3. With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
  4. Add ricotta cheese and mix for 1 additional minute on medium.
  5. In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
  6. Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
  7. Get out crust from freezer and scoop filling carefully into crust.
  8. Refrigerate for 1-2 hours.
  9. With fork, drizzle remaining melted chocolate chips over top and serve.

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