Fudgy Peanut Butter Ricotta Pie Recipes

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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.

FROSTY PEANUT BUTTER PIE



Frosty Peanut Butter Pie image

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. -Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 7

4 ounces cream cheese, softened
1/4 cup peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
1 package (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)
2 teaspoons chocolate syrup

Steps:

  • In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. , Remove from the freezer 30 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 25g fat (13g saturated fat), Cholesterol 21mg cholesterol, Sodium 243mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

FUDGY PEANUT BUTTER RICOTTA PIE



Fudgy Peanut Butter Ricotta Pie image

Make and share this Fudgy Peanut Butter Ricotta Pie recipe from Food.com.

Provided by Ang11002

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 8-inch ready-made graham cracker crust
6 ounces chocolate chips, melted
3 tablespoons butter, room temperature
1 1/2 cups smooth peanut butter
1/4 cup sugar, plus
2 tablespoons sugar
3/4 cup ricotta cheese
1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sugar

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.

CREAMY RICOTTA PIE



Creamy Ricotta Pie image

This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie.

Provided by lashley

Categories     Desserts     Pies

Time 4h35m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup white sugar
½ cup shortening
2 large eggs
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon salt
2 (16 ounce) containers ricotta cheese
¾ cup white sugar
2 large eggs
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 pinch ground cinnamon, for garnish
1 pinch white sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
  • Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
  • Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
  • Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
  • Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
  • Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
  • Chill pie in refrigerator until fully firm, about 3 hours.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 62.3 g, Cholesterol 128.2 mg, Fat 24.6 g, Fiber 1.2 g, Protein 19.3 g, SaturatedFat 9.6 g, Sodium 559.7 mg, Sugar 32.3 g

FUDGY PEANUT BUTTER CREAM PIE



Fudgy Peanut Butter Cream Pie image

Bring together hot fudge topping and peanut butter in this Fudgy Peanut Butter Cream Pie! Top with COOL WHIP for the perfect finishing touch to this yummy dessert.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 8 servings

Number Of Ingredients 6

3/4 cup hot fudge ice cream topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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.

Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 3.05 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

PEANUT BUTTER RICOTTA SPREAD



Peanut Butter Ricotta Spread image

Make and share this Peanut Butter Ricotta Spread recipe from Food.com.

Provided by blucoat

Categories     Spreads

Time 10m

Yield 32 tablespoons

Number Of Ingredients 6

1 (15 ounce) container fat-free ricotta cheese
1/4 cup peanut butter
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla
1/4 teaspoon almond extract

Steps:

  • Place all ingredients in food processor and process until smooth.
  • Serve immediately or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 14.1, Fat 1, SaturatedFat 0.2, Sodium 9.3, Carbohydrate 1, Fiber 0.1, Sugar 0.7, Protein 0.5

FUDGY CREAM CHEESE-PEANUT BUTTER PIE



Fudgy Cream Cheese-Peanut Butter Pie image

Combine all of your favorite ingredients when you make this Fudgy Cream Cheese-Peanut Butter Pie! Rich and delicious cream cheese peanut butter pie gets even sweeter when you throw a fudgy topping into the mix.

Provided by My Food and Family

Categories     Recipes

Time 2h20m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
3/4 cup powdered sugar
2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use shortbread pie crust (6 oz.)
1 cup chocolate fudge ice cream topping, warmed

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.

Nutrition Facts : Calories 510, Fat 31 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

SMOOTH AND CREAMY PEANUT BUTTER PIE



Smooth and Creamy Peanut Butter Pie image

This pie is so smooth and creamy that it will melt in your mouth! It's always requested by my family members for its ultimate peanut butter flavor.

Provided by MickeyRenee

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 5

¾ cup creamy peanut butter
1 (3 ounce) package cream cheese
1 ¼ cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust

Steps:

  • In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
  • Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

Nutrition Facts : Calories 526.8 calories, Carbohydrate 48.5 g, Cholesterol 12 mg, Fat 35.2 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 15.9 g, Sodium 340.5 mg, Sugar 36.5 g

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