A peanut butter pie for Mikey
August 12, 2011 § 9 Comments
This is a peanut butter pie for Mikey.
He was somebody I didn’t know, but he was the beloved of a cook I admire as much for her generous spirit and vivacious energy as for her cooking. At her request, a number of us are all making peanut butter pies today – his favorite – to honor his memory. This is what we do, we create, and we share with those we love.
Life is full of so much darkness, and so much light. I guess the only thing we can really do is create all the light we can, to shine through the darkness.
I don’t know what else.
And, fill every moment with all the love we’re able.
Creamy Peanut Butter Pie (from Jennifer Perillo, very slightly adapted)
Serves 10 to 12
- 8 ounces chocolate cookies
- 4 tablespoons butter, melted
- 4 ounces finely chopped chocolate or semi-sweet chocolate chips
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 cup creamy-style peanut butter
- 1 cup confectioner’s sugar
- 2 Tbs. milk
- 1 teaspoon vanilla extract
- 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 a pie 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. 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 milk and confectioner’s sugar. 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 pie pan. Refrigerate for three hours or overnight before serving.