This peanut butter pie is to honor Jennifer Perillo's husband Mikey, who recently passed away. You can read what she said on her post here. I just stumbled upon Jennie's blog through Bakerella. I saw so many within the blogging community making peanut butter pie's for Mikey, because that was his favorite. Jennifer on her blog said so many people were asking what they could do and she told them to make a peanut butter pie for someone they loved, and hug them like there's no tomorrow because today is the only guarantee we can count on. So one peanut butter pie for Mikey, and a big hug to my Micah. I can't imagine what Jennifer is going through, it breaks my heart to know that in this life she wont be able to hug her sweet husband and her little girls wont be able to see their dad. But I have faith and believe that they will be together as a family one day.
Big Hugs and Kisses to all of my family and friends, especially my family in Utah who I love so much!
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.