Peanut Butter Pie for Mikey

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This recipe has been making the rounds on the food blogs so I thought I’d give it a try.  For those who don’t know the story, a fellow food blogger (In Jennie’s Kitchen) experienced a recent tragedy with the unexpected death of her husband Mikey.  The two of them have two young girls, ages 8 and 3.  This recipe was one of his favorites and she had been meaning to make it for him, but sadly she never got the chance.

In his honor, I made this.  But I didn’t make it just for him, but for the folks that I love too.  So the next chance that you get, tell those special people in your life that you love them.  As Jennie writes in her blog, “. . . hug them like there’s no tomorrow because today is the only guarantee we can count on.

_____________________________________________________________________

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.

Notes — I did follow an adaptation of this recipe that makes a 10″ pie.  I got that recipe from the blog The Shiksa in the Kitchen.

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4 thoughts on “Peanut Butter Pie for Mikey

    Rufus' Food and Spirits Guide said:
    August 17, 2011 at 12:54 pm

    Such a sad story. The pie does look like just the thing to give someone you love.

    frugalfeeding said:
    August 17, 2011 at 1:06 pm

    What a lovely sentiment. This is probably the best looking cake I’ve ever seen and a wonderful dessert by which to honour someone’s life. Bravo.

    Jathan Fink said:
    August 18, 2011 at 11:01 am

    I absolutely love peanut butter! This pie looks great. I’ll have to try it. Thanks for sharing, and for sharing this bittersweet story.

      Jereme's Kitchen responded:
      August 18, 2011 at 3:08 pm

      Thanks for the visit! Hope you get a chance to try one!

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