Tuesday, May 26, 2009

Sorrento Fudgy Peanut Butter Pie

Have you ever bought the wrong size container of Ricotta cheese? Well I sure did. About a year ago I made spinach lasagna and ended up with little less than half a container left of Ricotta. It wasn't enough to make another batch and throw it in the freezer. What to do...What to do? I noticed the recipe on the side of the Sorrento container only called for 3/4 cup cheese so I decided to give it a try. It was so rich and creamy in texture. Kevin loved it.

Sorrento Fudgy Peanut Butter Pie

1 prepared 8" cracker crust
6 oz. milk chocolate chips, melted

3 Tbsp. butter, room temperature
1 1/2 cups smooth peanut butter
1/4 cup plus 2 Tbsp. sugar
3/4 cup Sorrento Part Skim Ricotta Cheese
1 cup heavy whipping cream whipped with 1 Tbsp. sugar and 1/2 tsp. vanilla

With spatula, smooth 2/3 of chocolate over bottom of crust and up the sides about 1/2". Save rest for top. Put crust in freezer.

Mix butter, peanut butter and sugar for 2 minutes until smooth. Add ricotta and mix for 1 minute. In separate bowl, whip cream with sugar and vanilla until it holds a soft peak. Gently fold cream into peanut butter mixture. Spoon filling into prepared shell and refrigerate for 1/2 hours. With fork drizzle reaming chocolate over top and serve. Serves 6 to 8

I definitely need to work on my drizzling skills, but it was still good.


michele said...

This pie recipe sounds great! I love peanut butter & chocolate. Can you post the recipe for the spinach lasagna? That one sounds great too!

Melissa said...

MMMMM!!! I can't wait to try this one out.

leelee73 said...

I tried this recipe when I had the cheese left over from making lasagna and it was delicious. My coworkers especially loved it and often request me to make it.

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