celebrating life, for mikey, for my love, peanut butter pie, using the internet for good

Slice of Humble: Peanut Butter Pie for Mikey

As I recently posted, fellow blogger Jennifer Perillo, recently lost her husband and asked people to make one of his favorite dishes, a Peanut Butter Pie, and share it with someone that they love. Like so many that have participated, I did not know Mikey or Jennifer and only came to know about them when I read her heartbreaking story online. Her request was moving and simple. It resonated with me greatly.

So, I am sharing this with my Missus, in honor of Mikey and Jennifer.

Creamy Peanut Butter Pie

serves 10 to 12


8 ounces chocolate cookies


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

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.



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food memory, for a greater cause, in honor of mikey, peanut butter pie

Peanut Butter Pie for Mikey

From Food In Jars:

As so many of you know, food blogger and writer Jennifer Perillo‘s husband Mikey died swiftly and unexpectedly this last Sunday…

Earlier this week, Jennie asked that people take a moment to make Mikey’s favorite peanut butter pie and share it with someone they love. I made mine last night. It’s deeply imperfect, with a crust that won’t stay together and a chocolate layer that’s too thick.

Still, when I cut a messy slice for Scott last night, I did so without apology and with gratitude that he was standing right there to receive the plate.

Lots people have made pies in honor of Mikey, Jennie and their girls today. The FN Dish has been keeping track and has a comprehensive list here.

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