Love is like pie. Layers of sweetness all nestled in a crunch crust. That crust can be flaky sometimes. Much like life. Or crunchy like your nerves at the end of a long crazy day. No matter what though it’s that sweet filling that makes the dessert. I’d be no where in the crazy, flaky, crunchy world without The DH by my side. He is the filling, the sweetness in every bite of life.
This past week fellow blogger Jennifer Perillo of In Jennie’s Kitchen lost her dessert, her Mikey. Lover of pie and her guy. It was sudden, harsh, jarring and unfathomable. Yet she found the strength to write this beautiful post: For Mikey.
Inspired not by loss, but by love and the sweetness within, I’ve joined thousands of bloggers all over the blogoverse in baking a pie for Mikey. His favorite, Peanut Butter. This pie, made from Jennifer’s own recipe and love, will be served at our table on Monday as Little Nugget #4 turns 5. Our family will celebrate love, life and the sweet filling in honor of Mikey and support of Jennfier and her family. I encourage you to bring a little of this sweetness into your life too. Share it and send up love to Mikey.
Creamy Peanut Butter Pie (Recipe from Jennifer Perillo)
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.