Best Fudgy Peanut Butter Ricotta Pie Recipes

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PEANUT BUTTER FUDGE PIE



Peanut Butter Fudge Pie image

This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.

Provided by MahnaMahna

Categories     Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup peanut butter
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 cup milk
hot fudge
8 ounces thawed whipped topping
1 large graham cracker crust
1/4 cup chocolate chips

Steps:

  • Mix cream cheese until fluffy.
  • Blend in peanut butter and powdered sugar, mix well.
  • Slowly add milk.
  • Fold in 2-4 ounces of the whipped topping.
  • Set aside.
  • Spread fudge onto bottom and sides of prepared crust.
  • Put mixture into crust.
  • Freeze a few hours until just set.
  • Spread remaining whipped topping over pie.
  • Sprinkle with chocolate chips.
  • Replace lid and freeze.
  • Thaw in fridge 2 or more hours, or counter 1 hour, before serving.

Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 21.1, Cholesterol 74.9, Sodium 609.6, Carbohydrate 56.3, Fiber 3.6, Sugar 37.2, Protein 16.9

PEANUT BUTTER FUDGE PIE



Peanut Butter Fudge Pie image

This is a delicious super rich peanut butter pie. You layer the bottom of your pie crust with hot fudge for an extra special peanut butter pie. I like to use the Keebler 2 extra servings pie crust. It is just a slightly larger pie crust. This makes it easier to put the lid back on the pie crust and transport to picnics. Hope you enjoy it as much as we all do..

Provided by Sams Mom

Categories     Dessert

Time 15m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 7

1 graham cracker crust
1 (11 3/4 ounce) jar chocolate fudge topping
8 ounces cream cheese, softened
1 cup peanut butter, creamy
8 ounces Cool Whip, unthawed
8 ounces Cool Whip, unthawed
Hershey's syrup (to garnish)

Steps:

  • Warm hot fudge sauce slightly in microwave.
  • Spread onto bottom of graham cracker crust.
  • Place in freezer for 10 minutes until you assemble the rest of the pie.
  • Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
  • Place on top of chilled hot fudge.
  • Top with additional container of Cool Whip.
  • Refrigerate.
  • Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
  • Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.

Nutrition Facts : Calories 760.4, Fat 51.5, SaturatedFat 24.4, Cholesterol 31.7, Sodium 568.2, Carbohydrate 66.2, Fiber 3.6, Sugar 42.9, Protein 13.7

PEANUT BUTTER FUDGE PIE



Peanut Butter Fudge Pie image

Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
1/2 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 chocolate crumb crust (9 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided

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.,

Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.

ITALIAN RICOTTA PIE



Italian Ricotta Pie image

This is an old Italian recipe that is usually made for the holidays, particularly for Easter, but is good any time of the year. Note that baking time is actually 1 hour and 20 minutes. When I enter that in the cook time, it comes out as a crazy fraction.

Provided by Marie

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1/2 teaspoon salt
3/4 cup butter
1 egg yolk
2 -3 tablespoons cold water
3 1/2 cups ricotta cheese
1/4 cup flour
1/2 teaspoon salt
1 tablespoon grated fresh lemon rind
1 tablespoon grated orange rind
1 tablespoon vanilla
4 beaten eggs
1 cup sugar

Steps:

  • To make crust, mix flour and salt in medium bowl.
  • Cut in butter until mixture looks like coarse crumbs.
  • Stir in egg yolk and water.
  • Roll out, place crust in 10" glass pie plate and flute the edges.
  • For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
  • Beat in eggs and add sugar gradually.
  • Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).

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