Mikey’s Creamy Peanut Butter Pie

I was on facebook the other day and something caught my eye, there was a link being shared with the lead in photo of a wedding ring and the words memorial. My heart sank as I read Jennies post about the sudden and recent passing of her husband Mikey. Her husband was also a father. Watch the video of him dancing with his daughter, my husband does the same thing, it must be a daddy-daughter thing they instinctually do, I love this.

She asked that tonight on Friday everyone make a peanut butter pie because that was Mikey’s favorite. Jennie’s cooking blog and her story has spread like wildfire through out the blogging community and beyond. As I typed the words Mikey and Peanut I couldn’t even get to the word BUTTER without hundreds of links and the top on was CNN! This is when I am so happy to be in the company of such compassionate and caring women (and yes you too men bloggers I know you are out there, Ben). I know this is late notice but maybe the next time you have a hankering of something smooth and sweet you’ll make Mikeys favorite pie and hug the ones you love while you enjoy.

I made my son and his friend assist me today a collaborative effort much like all the blogger tonight eating peanut butter pie.  For a list of all the thousands of bloggers who joined in visit the Food Network post.

This is Jennie’s recipe.

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    Mikey’s Creamy Peanut Butter Pie
  • Silky creamy peanut butter pie named for her late husbands love of this dessert. Recipe reposted with permission from Jennie's Kitchen.

Ingredients

  • 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
  • 14 ounce sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
Servings:
Units:

Instructions

  1. 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. I couldn't find mine - used deep pie pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

The best part was that the boys photographed the entire process, baking with them was a lot of fun who would have thought pie would help me bond with a teenager! Thank you Jennie for letting us in and getting of glimpse of the love you have for your husband.

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One Comment

  1. this recipe is going straight into the hands of my wife (since I am not good at cooking:)) thanks for posting

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Mikey’s Creamy Peanut Butter Pie

    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!

    Mikey’s Creamy Peanut Butter Pie
  • Silky creamy peanut butter pie named for her late husbands love of this dessert. Recipe reposted with permission from Jennie's Kitchen.

Ingredients

  • 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
  • 14 ounce sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
Servings:
Units:

Instructions

  1. 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. I couldn't find mine - used deep pie pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.