Fudgy Peanut Butter Pie

Crust
1 prepared graham cracker crust
6 oz. semi or bitter sweet chocolate chips melted

Filling
3 Tbsp. butter softened
1 1/2 c. smooth peanut butter
1/4 c. plus 2 Tbsp. sugar
3/4 c.Ricotta cheese
1 c. heavy whipping cream
1 Tbsp. sugar
1/2 tsp. vanilla

With electric mixer, mix butter, peanut butter and sugar for 2 minutes until smooth. Add ricotta and mix for 1 minute more.

In separate bowl, whip cream with 1 Tbsp sugar and 1/2 tsp. vanilla until it holds a soft peak. Gently fold cream into peanut mixture making sure to incorporate all of the cream. Spoon filling into prepared shell, and refridgerate for 1-2 hours. Drizzle the remaining melted chips over the top of the pie and serve.

Crust
With rubber spatula, smooth 2/3 of the melted chocolate over the bottom of the crust and part way up the sides. Put crust in freezer while making the filling. Save the rest of the melted chips for garnishing the top of the pie.