Foto: RecipeGirlIngredients
- 10 whole sheet chocolate graham crackers
- 1/4 cup roasted, salted peanuts
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, (melted)
- 15 ounces whole milk ricotta cheese, (at room temperature)
- 8 ounces semisweet chocolate, (chopped)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup mini marshmallows
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- chopped peanuts, chopped chocolate and marshmallows, (for sprinkling on top.)
Steps
Preheat the oven to 375 degrees F. Process the graham crackers, peanuts and salt in a food processor until fine crumbs form, 15 to 20 seconds. Add butter and process until crumbs come together and form clumps, 15 to 20 seconds. Press into the bottom and sides of a 9-inch pie plate. Bake until set, 10 to 12 minutes. If the crust puffs out, use the bottom of a glass to press down gently.
Puree the ricotta in a food processor until smooth, about 30 seconds. Place the chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, about 1 minute. Add the melted chocolate, vanilla and remaining 1/4 teaspoon of salt to the food processor. Process until very smooth, about 30 seconds, scraping down the sides of the bowl. Stir in the marshmallows. Spoon the mixture into the crust and refrigerate until firm, at least 3 hours and up to 3 days.
In a medium bowl, use an electric mixer to whip the cream and sugar until stiff peaks form, 3 to 4 minutes. Spread the whipped cream over the top of the pie and top with peanuts, chopped chocolate and a few marshmallows. Refrigerate until ready to serve.
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