FUDGY PEANUT BUTTER PIE
FOR THE CRUST:
1 prepared (8-inch) graham cracker crust
1 (6 oz.) pkg. milk chocolate chips, melted, divided use
FOR THE FILLING:
3 Tbsp. butter, room temperature
1 1/2 cups smooth peanut butter
1/4 cup plus 3 Tbsp. sugar, divided use
3/4 cup Sorrento Whole Milk or Part Skim Ricotta Cheese
1 cup heavy (whipping) cream
1/2 tsp. vanilla extract
With rubber spatula, smooth 2/3 of melted chocolate mixture over bottom of crust and up the sides about 1/2-inch. Save remaining melted chocolate for top. Put crust in freezer while making the filling.
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 and mix for 1 minute on medium.
In separate bowl, whip cream with the remaining 1 tablespoon sugar and vanilla until it holds a soft peak.
Gently fold the whipped cream into peanut butter mixture making sure to incorporate all of the cream. Spoon filling into prepared shell and refrigerate for 1-2 hours.
With fork drizzle remaining melted chocolate chips over top and serve.
Makes 6-8 servings
Source: Recipe booklet: Sorrento Ricotta Dessert Recipes |