Peanut Butter Pie

This is my contribution to the “A Pie For Mikey” event that happened on Friday. As you may or may not know, food blogger Jennifer Perillo’s husband passed away suddenly last week. I have never met Jennifer, but she was a very important part of the food blogging community, and the outpouring of emotion and compassion for her was overwhelming. On the 9th, she posted that for those asking what they could do to help, please make this peanut butter pie on Friday and share it with people they care about. It was her husband’s favorite dish. The a pie for Mikey event took hold immediately and on Friday, hundreds of people across the country, and around the world made this pie in memory of her husband.

Of course, I know that making a pie won’t bring this woman’s husband back, and she will probably never know that I participated at all, but that is really not the point. To me, A Pie For Mikey meant slowing down what you’re usually doing to remember the loss of a life. Making a pie takes a lot more time than making a donation to a foundation, or re-tweeting, or leaving a comment. You need to get the ingredients, get out the measuring spoons, read the recipe and just break from your routine and do something purposeful. By making a pie, it gave us all time to think about not only Jennifer’s loss, but those we may have lost, and those we are still fortunate enough to have. It’s about remembering that life is short, and you never know exactly what the future holds. We lost a good friend in the blink of an eye this year.  The next day, you wake up and it seems like the whole world is carrying on as normal, and you’re all alone with  broken heart.  I hope that A Pie For Mikey helped Jennifer to not feel so alone in her loss. If this made her feel just a little bit better, then it was worth it.  I also hope that people did take her words to heart, and shared it with people they care about. It’s a reminder to stop and spend time with people, because you don’t know how much time anyone has.

To me, cooking and baking is about a lot more than just taking in enough energy to sustain life. Memories are made around meals, and birthday cakes, and favorite dishes. It’s about taking care of each other, and spending time to eat together. I think it’s fitting to remember the life of Jennifer’s husband by sharing his favorite dish and in turn asking us to share it with others.  So, although all the pie in the world won’t bring Mikey back, hopefully it helped Jennifer feel a little better that day, and most importantly, reminded all of us to cherish the people we love, and never take them for granted.

Creamy Peanut Butter Pie From Jennifer Perillo

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.



  1. ddd,
    i do hope jennifer is comforted by all the pies made in memory of her husband.
    the next time i make a special dessert, i will make this pie and remember how very blessed i am.
    ilym, mom

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