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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
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.
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SILKY PEANUT BUTER PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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