Fudgy Peanut Butter Pie

Fudgy Peanut Butter Pie
1 prepared 8” graham cracker crust 6 oz. milk chocolate chips, melted
With rubber spatula, smooth 2/3 of melted chocolate mixture over bottom of crust and
up the sides about 1/2". Put crust in freezer while making the filling. Save rest for top.

Filling:
3 Tbsp. butter, room temperature
1-1/2 cups smooth peanut butter
1/4 cup plus 2 Tbsp. sugar
3/4 cup Sorrento® Whole Milk
or Part Skim Ricotta Cheese
1 cup heavy whipping cream with
1 Tbsp. sugar and 1/2 tsp. vanilla extract


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.
Serves 6–8.