Fudgy Peanut Butter Ricotta Pie Recipes

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

FUDGY PEANUT BUTTER CREAM PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Warm remaining fudge topping, then drizzle over pie just before serving.

FUDGY PEANUT BUTTER PIE

Steps:

• In a medium bowl, mix the cream cheese, peanut butter and powdered sugar together until smooth. Add the cool whip and mix until well-blended.
• Spoon the hot fudge sauce into the bottom of the cooled pie shell. Pour the peanut butter mixture carefully onto top the chocolate and smooth out the top with a spoon.
• Melt the chocolate chips and drizzle over the top of the pie. Refrigerate at least 4 hours before serving.

FUDGEY PEANUT BUTTER CHIP MUFFINS

Steps:

• Heat oven to 350 degrees F (175 degrees C). Line muffin cups with paper bake cups.
• In small bowl, stir together applesauce and oats; set aside. In large bowl, beat butter, sugar, brown sugar, egg and vanilla until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter.
• Bake 22 to 26 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.
• Variation: Omit peanut butter chips, add one cup of semi-sweet chocolate chips.

FUDGY PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.

FUDGY CREAM CHEESE-PEANUT BUTTER PIE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 4 hours or until firm. Top with warm fudge sauce and remaining COOL WHIP just before serving.

FUDGY PEANUT BUTTER RICOTTA PIE

Steps:

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

VINTAGE CHOCOLATE PEANUT BUTTER PIE

Steps:

• 1. Preheat the oven to 350° F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate. 2. To make the crust. In a food processor, pulse together the pretzels, butter, and brown sugar until the pretzels are fine crumbs. Press the mix into the prepared pie plate. Bake 8 minutes, until golden. 3. Meanwhile, combine the chocolate, 1 tablespoon cream, and the coconut oil in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Carefully spread the melted chocolate onto the bottom of the crust and gently up the sides. Chill in the freezer for 10-15 minutes. 4. In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, until very smooth and creamy, about 2 minutes. Add the peanut butter and beat until combined. Slowly add the 1 1/4 cups heavy cream, 1/4 cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about 1-2 minutes. Spoon the peanut cream into the chilled crust. Cover and chill 1 hour.5. Using an electric mixer, whip 3/4 cup heavy cream, 1-2 tablespoons powdered sugar, and 1 teaspoon vanilla together until soft peaks form. Dollop cream onto the pie. Dust generously with cocoa powder just before serving. Pie will keep for up to 4 days in the fridge.

FUDGY CHOCOLATE PEANUT BUTTER CUP ICEBOX CAKE

Steps:

• Line a 5x9 inch loaf pan with parchment paper, leaving a little bit overhanging on two sides, then spray with nonstick spray.
• In a large bowl, use an electric mixer to combine the ricotta and cream cheeses until smooth and creamy. Add in the melted chocolate; mix until combined.
• Scoop ⅓ of the chocolate mixture into the loaf pan and use a rubber spatula to smooth into an even layer. Sprinkle ½ of the peanut butter cup chunks on top. Drizzle with about ½ cup of fudge sauce. Scoop another third of the chocolate mixture on top of the peanut butter cup/fudge layer; smooth out so it's even. Sprinkle with remaining peanut butter cups and another drizzle of ½ cup of fudge sauce. Scoop the remaining chocolate mixture on top; smooth it out.
• Refrigerate at least 12 hours (or overnight). When ready to serve, lift the loaf out of the pan and place onto a cutting board. Drizzle fudge sauce on top, and add some chopped peanut butter cups. Slice and serve on a plate that has been drizzled with more fudge sauce. Sprinkle with additional peanut butter cups, if desired.

WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING

Steps:

• Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Preheat oven according to pie crust instructions.
• Prick the bottom of the pie shell with a fork and bake it for 10-12 minutes or until golden brown as indicated on the pie package. Cool for 10-15 minutes.
• Sift the powdered sugar into a small bowl and add the peanut butter - stir with a fork until crumbly.
• In another small bowl, mix the pudding pie mix with the milk. Refrigerate for 5 minutes.
• Sprinkle one-half of the peanut butter mixture evenly over the baked pie shell. Pour the pudding on top and then spread with the Cool Whip. Sprinkle the top with the rest of the peanut butter mixture.
• Refrigerate for 2 to 4 hours until fairly set. Keep leftovers refrigerated.