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    You are in: Home / Recipes / Fudgy Peanut Butter Ricotta Pie Recipe
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    Fudgy Peanut Butter Ricotta Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Ang11002's Note:

    Got this off a coupon for ricotta cheese! Enjoy! No, the way I listed the sugar is not an error:)

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on August 06, 2011


      My family loved this pie. The peanut butter flavor is very strong, which most of us liked except one son. I might experiment with only one cup of peanut butter next time. YUM. :)

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    • on May 13, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2005


      Simple to mix up and yummy to eat. I used Keebler's Low Fat graham cracker crust, and it crumbled as I was spreading the chocolate in it, so we had more of a pudding than a pie. Regardless of the "format" however, BF was thrilled with it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Fudgy Peanut Butter Ricotta Pie

    Serving Size: 1 (151 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 672.4
    Calories from Fat 469
    Total Fat 52.1 g
    Saturated Fat 21.0 g
    Cholesterol 63.9 mg
    Sodium 364.5 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 4.3 g
    Sugars 31.9 g
    Protein 16.8 g

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