As a blogger (both personally and professionally), I read quite a few blogs. Last Friday, something extraordinary happened; the same recipe, ‘A Pie for Mikey’ showed up on nearly all of them. Twitter was flooded with #pieformikey and The Food Network even devoted a page on their website to the pie. What could possibly bring the foodies of the world together?
Jennie, a fellow blogger, unexpectedly lost her husband, Mikey to a heart attack last Sunday. The community has rallied around her, taking to twitter, their blogs and their kitchens to show support. Jeannie requested that to honor her husband, make his favorite Creamy Peanut Butter Pie for the ones you love.
The response of support has been amazing. I’m happy to have made the pie for my love Saturday night for dessert. We all need to remember that life is short, so give hugs and kisses today, because you don’t know what tomorrow will bring.
Here is my Pie for Mikey -
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.