There are few emotions that I don’t know how to process into words, leaving me utterly speechless. I’ll share two of them with you today, one of them is loss of life – my friend Jennifer Perillo lost her husband in a sudden heart attack. The other emotion, the abundance of love, is best left to Diane and Todd to show you.
p.s. My good friends, Maggy and Erika, have started a nonprofit called “Bloggers Without Borders” specifically designed for us to band together to help those in unexpected situations like this. They are organizing an online auction, full of wonderful prizes. Would you consider donating a prize? You can contact Maggy and Erika directly.
This Peanut Butter Pie is for Mikey…..when Adam and Joanne heard the news and watched the video, they asked if they could make the pie to honor Mikey.
How to make peanut butter pie
For the crust, you will need melted butter and chocolate cookies.
In a food processor, process the chocolate cookies into crumbs, add them to a small bowl then pour in the melted butter and use a spoon to combine.
Pour the crumbs into a pie dish or a spring form pan. (Note, using a spring form pan will aide in presentation, but use what you have). Firmly press the crumbs into the bottom of the pan or dish and about 1-inch up the sides.
Next, pour melted chocolate into the base of the pie and smooth it out into an even layer.
Coarsely chop about a 1/4 cup of peanuts.
Then, sprinkle them over the melted chocolate. Place the pan into the refrigerator while making the filling.
Next, whip up some heavy cream and reserve in the refrigerator for later.
Now, make the filling. You will need 1 cup of room temperature peanut butter, we used creamy, just as Jennifer’s recipe suggests, but use chunky if that is all you have on hand.
Add the peanut butter to 8 ounces of room temperature cream cheese. (8 ounces of cream cheese is one whole package).
Then, use a hand or stand mixer to combine the two.
Pour in one 14-ounce can of sweetened condensed milk and blend with a hand mixer or stand mixer.
Then, add confectioner’s (powdered) sugar slowly to the mixture – careful not to go at too high a speed or else you might find yourself covered in sugar!
Next, add in 1 teaspoon of vanilla extract.
Then, 1 teaspoon of lemon juice. This really brightens up the flavor!
Now, go get the whipped cream you reserved from earlier. Add about 1/3 of the cream to the filling and blend. Don’t worry too much about folding at this point, this is just a way to loosen the filling so we can easily fold in the rest of the cream.
Now, we fold. This really lightens up the filling. Here is how to do it: Add the rest of the whipped cream and carefully fold it into the loosened filling. To do this, take a spatula and start in the middle of the bowl, pull it back out towards the side, slide it up the side of the bowl and let the mixture fall back onto itself. Turn the bowl, and repeat until all the whipped cream has been incorporated.
Pour the filling into the dish, smooth out the top, sprinkle with extra chocolate and/or peanuts, then refrigerate for at least 3 hours before serving.
Serve as is or whip up an extra batch of cream and spoon over a slice of pie.
So many have made this pie for Jennie and Mikey, here are just a few:
Return to Sunday Supper
Create Celebrate Explore
Little Miss Dids
the Little Kitchen
Gluten Free Girl
Not Without Salt
Family Fresh Cooking
Not nearly enough peanut butter pie
See lots more peanut butter pies made for Jennie and Mikey here.
Follow the twitter stream for #apieformikey here.
See the Facebook page started in Jennie and Mikey’s honor here.
Peanut Butter Pie
Servings: serves 8-10
Prep Time: 20 minutes
Recipe adapted from Jennifer Perillo in honor of her late husband Mikey.
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1) Add chocolate cookies to the bowl of a food processor and process until crumbs form.
2) Add cookie crumbs to a small bowl and combine with melted butter, mix well.
3) Firmly press the mixture into the base of a pie pan or spring form pan. Press the mixture about 1-inch up the sides of the pan.
4) Melt the chocolate in the microwave: Place the chopped chocolate into a microwave-safe bowl, but reserve 1 tablespoon to add at the end. Place the bowl into the microwave for 20 seconds. Stir, then put it back into the microwave for another 20 seconds and stir again. Continue to heat then stir until the chocolate is just melted, now add the reserved chocolate from earlier and stir until it is completely smooth.
5) Pour melted chocolate over the bottom of the cookie crust and spread into an even layer. Sprinkle chopped peanuts over the chocolate then place the pan into the refrigerator while preparing the filling.
6) Pour heavy cream into a large bowl and whip, either with a hand mixer or stand mixer until soft peaks form. Place whipped cream into the refrigerator.
7) Add cream cheese and peanut butter to a large bowl, beat on medium speed until combined. Next, add condensed milk and beat until incorporated then, slowly add confectioner's sugar until incorporated. Add vanilla extract and lemon juice and increase speed to medium high, beat until filling is smooth.
8) Stir 1/3 of the reserved whipped cream into the filling. Fold in the remaining whipped cream.
9) Pour filling into prepared pie pan/dish, smooth the top and sprinkle with additional chocolate or peanuts. Refrigerate for at least 3 hours before serving.