Peanut Butter Pie for Mikey


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I was home sick at the beginning of the week when I read a recipe for Peanut Butter Pie for Mikey on Sweetapolita’s blog.  The story behind the pie broke my heart, I sobbed as I read it.  Jennnie, a fellow food blogger whom I never met, suffered a tragic loss when her husband died unexpectedly.   She asked people to make a peanut butter pie in honor of Mikey last Friday. I was amazed at how many people in the food blog world made the pie – what a lovely way to show support.  She reminded us all that tomorrow isn’t a guarantee.  I don’t know Jennie but her story touched me and I wanted to share it and honor her family by making the pie, even if I was a week late.  I thought about how much I put off because I get buried in my dissertation.  It reminds me to come up for air and enjoy life.  I have been packing a piece of this pie in Matt’s lunch for him to enjoy each day.
Take the time this weekend to make something with love and share it someone you love.
I altered the pie a little to add fresh strawberry jam – like the peanut butter pie my mom made for me and my Papa when I was little.  Matt wasn’t so sure about the jam but he still loved the pie.  I strained the jam so it was a very thin layer on the pie, you don’t have to do this extra step or you could leave the jam off all together.  I also tried the pie frozen and it was delicious!  Freezing the pie actually made it easier to cut. 


Peanut Butter Pie
Ingredients for the crust
20 Oreos
¼ cup (4 Tablespoons) unsalted butter, melted
Ingredients for the pie
4 ounces chopped dark chocolate or semi-sweet chocolate chips
1 cup + ½ cup whipping cream, divided (1 cup and ½ cup)
¼ cup chopped unsalted peanuts
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup confectioner’s (powdered) sugar
1  can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1 cup strawberry jam (after straining it will be about a ½ cup)
Directions for the crust
1.  Crush cookies until fine crumbs using a food processor or by placing in a plastic bag and using a rolling pin. 
2.  Mix cookies and butter then press into a 9-inch pie pan or 9-inch springform pan. 
Directions for the Pie:
1.  Heat up ½ cup of the whipping cream on the stove or in the microwave until simmering.  Pour over chocolate and mix until chocolate is melted and smooth. 
2.  Pour 1 cup of the chocolate over the bottom of the crust, smooth with a spatula and sprinkle peanuts over the chocolate.  Place crust in the refrigerator while finishing the filling.  Reserve rest of chocolate for the top of the pie. 
3.  Using a stand mixer, hand mixer, or by hand with a whisk, beat whipping cream until stiff peaks form.  Store in the refrigerator until ready to use. 
4.  In a separate bowl, beat cream cheese and peanut butter until light and fluffy.  If using a mixer, do this on medium speed.
5.  Add confectioner’s sugar and mix on a low speed until incorporated. 
6.  Add sweetened condensed milk, vanilla, and lemon juice.  Mix on medium speed until the mixture is smooth. 
7.  Mix in about 1/3 cup of the whipped cream into the peanut butter mixture.
8.  Fold the rest of the whipped cream into the peanut butter mixture. 
9.  Pour the peanut butter filling into the prepared crust and let sit in the refrigerator for an hour before adding the jelly.
10. While pie is chilling, strain the jelly using a mesh strainer.  Top pie with strained jelly and drizzle with reserved chocolate.  Refrigerate for at least four more hours, preferably overnight.  The pie is also good frozen. 
Mangia!
Lindsay Lou
Slightly adapted from In Jennie’s Kitchen in honor of Mikey

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