I made a peanut butter pie to share with you. Some of you may know why, blogger Jennie Perillo of In Jennie’s Kitchen lost her husband to a sudden heart attack last week. On Friday she made a simple request, in honor of those we love, make a Peanut Butter Pie and share it. I don’t know Jennie but she asked me to make a pie and that’s what I did. And I shared it, with as many friends as I could. It was gone in a day but the memory of that pie will stay with me for a long time.
I can’t find the words to express how much her story touched me, but this beautiful video from White on Rice tells the story so much better than I ever could. It moved me to tears and made me honored that this blog has allowed me entry into such a supportive and thoughtful community.
Jennie’s story has made me think about why I cook, it’s not just to feed the body but to nurture the spirit and to let those near and dear to me know that they are special to me, that they are loved. I am reminded not to take the simple act of dinner together for granted, that we should be grateful for each other and every minute that we have together as a family.
I hope that I have lots of moments to look forward to with my boys, lots of meals around the table together and lots of peanut butter pie to share.
Creamy Peanut Butter Pie
Adapted from In Jennie's Kitchen
Serves 10 to 12
For the chocolate crust:
8 ounces chocolate cookies
4 tablespoons butter, melted
For the chocolate cream layer:
4 ounces finely chopped milk chocolate or chocolate chips
¾ cup heavy cream
For the peanut butter layer:
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 ¾ cup of cream over the chips and mix until smooth. Refrigerate until chilled about 10 minutes. Using a whisk or electric mixer whip the chocolate until light and fluffy. Spread the mixture over the cookie crust and place pan in the refrigerator while you prepare the peanut butter 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. Refrigerate for three hours or overnight. Top with some finely grated chocolate before serving.