Fudgy Peanut Butter Pie so delight your family and friends tonight with one of our exciting new dessert recipes.

Ingredients 

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

Method

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.