About a week ago, I read a post at Food in Jars that really touched me. ( I love this blog because it’s homey, the photos are stunning and the recipes are unique and delicious. ) This particular entry was about a fairly well known food blogger, Jennifer Perillo, and Jennifer’s husband Mikey’s untimely death. I won’t go into the details, but if you click on my link in the first sentence, you can read it for yourself. Please do take a minute to read Jennifer’s post, too. These talented writers can put their feelings into words . . ..and when it comes to blogs it always has to be a few words. I am in awe of their sills. I think hundreds of the pies have been made and shared since the recipe appeared online on August 12. What a sweet, sweet way to spread Jennifer’s message.
Here's our second pie for Mikey.
So this weekend we made two peanut butter pies. One for our immediate family, and one for my younger daughter’s boyfriend’s family. The pie is easy to make and it is really good, not too peanut buttery or chocolatey. Give it a try. And share it with those you love. Along with a hug or two.
Creamy Peanut Butter Pie
Serves 10 to 12
8 ounces chocolate cookies ( I used those thin chocolate wafers, but I see online that all sorts of different chocolate cookies were used with success.)
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips ( We used 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
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.