Best 9 Fudgy Peanut Butter Ricotta Pie Recipes

RICOTTA PIE

Steps:

• To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 400° F.
• In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
• Bake the shell in the 400° F oven for 10 minutes, transfer it to a rack, and let cool completely.
• Once the crust is completely cool, prepare the filling. In a large bowl, use an electric mixer to beat the peanut butter and cream cheese on medium speed until combined. Add confectioners' sugar, beat to combine. Add cream; mix on low speed until combined. Increase mixer to high speed; beat just until the mixture thickens (be careful not to overbeat).
• Spread the filling in the pie crust. Cover and refrigerate until firm; at least 4 hours or overnight.
• Garnish with chopped peanuts and whipped cream just before serving.

RICOTTA PIE

Steps:

• Preheat oven to 375°F.
• Add the salt to the egg whites and beat until stiff peaks form.
• Store beaten egg whites in the refrigerator.
• In a large bowl, add the ricotta cheese, sugar, vanilla, orange rind and lemon rind. Mix well.
• In another bowl, beat heavy cream until slightly thick.
• Add it to the ricotta mixture.
• Add the egg whites and gently fold them into the mixture.
• Arrange the pie crust into a deep dish glass pie plate.
• Pour the filling into the dishand bake 15 minutes.
• Turn heat down to 350 and bake for 1 hour, turning the plate around occasionally.
• Remove from oven, let it cool.
• Cover it with plastic wrap and refrigerate it overnight (or at least 4 hours).
• Cut into 10 slices and serve.

FUDGY FUDGE PIE

Steps:

• Melt butter; add flour, cocoa and sugar.
• Beat eggs with fork and mix with cocoa mixture.
• Pour into greased 10-inch pie plate.
• Bake about 30 minutes at 375 degrees or until crust begins to form on top.

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

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.,

EASY PAT-IN PRESS-IN WHOLE WHEAT PIE CRUST - GRAHAM CRACKER SUB.

Steps:

• Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
• Press over bottom and sides of 9-inch pie plate.
• Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.

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 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.