Shelly's Recipe

SILKY PEANUT BUTER PIE

Category: Pies - Cream and Custard

1 envelope unflavored gelatine
1 cup milk, divided
3/4 cup creamy peanut butter
1/2 cup sugar
2 cups ricotta cheese
1 vanilla or chocolate pie crust
1/2 cup thawed whipped topping
3 tbsp chopped peanuts

Sprinkle gelatin over 1/4 cup of the milk in container; let stand 2 minutes or until gelatin is softened.

Meanwhile, heat remaining 3/4 cup milk in saucepan or microwave. Add to gelatin mixture; cover. Blend on low speed until gelatin is completely dissolved. Add peanut butter, sugar and ricotta cheese; cover. Blend on high speed until smooth.

Refrigerate until mixture mounds slightly when dropped from a spoon. Pour into pie crust.

Refrigerate 3 hours or until set. Cut into 10 slices to serve. Top each serving with the whipped topping and a sprinkling of peanuts. Store leftover pie in refrigerator.