Fudgy Peanut Butter Ricotta Pie
Indulge in the decadence of this Fudgy Peanut Butter Ricotta Pie, a no-bake-meets-bake masterpiece that combines creamy ricotta cheese with the nutty richness of peanut butter, all nestled in a buttery graham cracker crust. Perfectly balanced with a velvety chocolate fudge topping, this delightful dessert is an irresistible blend of textures and flavors, from the silky smooth filling to the crispy crust. Quick to prepare with just 20 minutes of hands-on time, this pie is ideal for dinner parties, family gatherings, or when you simply need a slice of comfort. Garnished with optional chopped peanuts for a salty crunch, it’s a sensational recipe that’s bound to impress. Serve it chilled for the ultimate creamy indulgence!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1.5 cups Ricotta cheese
- 8 ounces Cream cheese, softened
- 0.5 cups Creamy peanut butter
- 1 teaspoon Vanilla extract
- 0.75 cups Powdered sugar
- 0.5 cups Heavy cream
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Heavy cream (for fudge topping)
- 2 tablespoons Peanuts, chopped (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the ricotta cheese, cream cheese, peanut butter, and vanilla extract together until smooth and creamy.
Gradually beat in the powdered sugar, followed by the heavy cream, and continue mixing until the filling is light and fluffy.
Spread the peanut butter ricotta filling evenly into the cooled graham cracker crust. Smooth the top with a spatula.
In a small microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring after each, until melted and smooth.
Pour the chocolate fudge topping over the pie, spreading it evenly with a spatula. Let it set for 5-10 minutes.
If desired, sprinkle the top with chopped peanuts for added texture and flavor.
Chill the pie in the refrigerator for at least 4 hours or overnight to allow it to set completely.
Slice and serve chilled, enjoying the creamy, fudgy layers of peanut butter and ricotta goodness.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 34.8 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
