Does your husband, your child, your loved one have a favorite dish, something that fills you with love every time you bake it for them? For Jennie Perillo’s husband, Mikey, it was this Creamy Peanut Butter Pie. He passed away suddenly last Sunday, leaving behind Jennie and her two young daughters. They’d been busy and she hadn’t treated him to the pie for a while, always planning to make it soon.
Today, in tribute for Jennie’s loss, and to commemorate a life cut short much too soon, friends all over the world are baking Mikey’s favorite dessert.In Jennie’s trademark generous style, she’s sharing one of her amazing recipes with us all as part of her grieving process. Like everything Jennie whips up, I’m sure this pie will be delicious, an instant addition to your repertoire, and an important reminder to celebrate those we love every day.
Please join me in baking to remember Mikey.
Recipe: Creamy Peanut Butter Pie
- 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.
Preparation time: 3 hour(s)
Number of servings (yield): 12
Microformatting by hRecipe.