Fudgy Peanut Butter Ricotta Pie – a delicious recipe with graham cracker crust, chocolate chips, butter, smooth peanut butter, sugar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1255
kcal
Calories
96
g
Fat
71
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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, and more.
Yes, Fudgy Peanut Butter Ricotta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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