I realize that this is a departure from my list of foods, but when I stumbled across this blog post early this week, I knew I had to participate. Jennie, from In Jennie’s Kitchen just lost her husband, a father of two little girls. I’m not sure exactly what happened, but it seems like it was incredibly unexpected and sudden. Her blog post, along with a video of her husband and little girl dancing, made me so upset that I was in tears at work. In her blog post, she asked if people could make her husband’s favorite peanut butter cream pie this Friday in memory of him. Tons of food bloggers decided to participate, and it snowballed into a big event called Peanut Butter Pie Friday.
I honestly can’t imagine what it must be like to lose someone so close to you, and so much earlier than you’re supposed to. And to be left as a single parent on top of that? What a tragedy. I was so excited to make this pie in honor of her husband.
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.
Yes, that’s right, there’s butter, heavy cream, cream cheese, condensed milk, peanut butter, chocolate, and Oreos in this recipe! This is by far the most unhealthy thing I’ve eaten all year and also one of the best things I’ve eaten all year. Light, fluffy, rich, sweet, and near orgasmic, I completely understand why her husband was a fan of this dessert. It was beyond amazing.
It was a little bit messy, but I say the more mess, the merrier when it comes to desserts like this!
Jennie requested in her post, “make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.” So I did.
Won’t you stop by Jennie’s blog and offer your support? It doesn’t matter if she’s a stranger to you (she was to me)- I’m sure she could use all the love she can get right now. And, while you’re at it, call up the people you care about and tell them that you love them. It can’t hurt.