Foodie Friday: Sorrento Fudgy Peanut Butter Pie

Sorrento Fudgy Peanut Butter Pie

I had a good bit of Ricotta Cheese left after making Q lasagna and noticed on the back of the container there was a recipe for Peanut Butter Pie! I love me some PB Pie...yeah this wasn't everything I wanted it to be, but it was still good and fudgy! This is a very dense pie. 

I will be back on the hunt for another PB Pie recipe to try.

Any Suggestions? =)

Melt some Chocolate and pour in the bottom of a pie crust. I did not save any for the top like the recipe says. Put in freezer while making the filling. Recipe Below.

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Crust:
1 prepared 8" graham cracker crust
6 oz. milk chocolate chips, melted
Filling:
3 tbsp. butter, room temperature
1½ cups smooth peanut butter
¼ cup plus 2 tbsp. sugar
¾ cup Sorrento® Whole Milk or Part Skim Ricotta Cheese
1 cup heavy whipping cream
1 tbsp. sugar
½ tsp. vanilla extract

Directions

Crust:
With rubber spatula, smooth 2/3 of melted chocolate mixture over bottom of crust and up the sides about ½". Save rest for top. Put crust in freezer while making the filling.

Filling:
With electric mixer, mix butter, peanut butter and sugar for 2 minutes at medium speed until smooth. Add ricotta and mix for 1 minute on medium. In separate bowl, whip cream with sugar and vanilla until it holds a soft peak. Gently fold 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.