Fudgy Peanut Butter Ricotta Pie - cooking recipe

Ingredients

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

Preparation

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.