Creamy Peanut Butter Pie

I don’t know Jennifer Perillo. Not in real life. I don’t follow her on Twitter. Sometimes I read her blog, but gosh, I don’t even leave comments. I certainly do not know her husband, and yet the news of his passing moved me — to tears. And to pie.

I read Jennifer’s post on Thursday, while I was reheating leftovers for dinner. Immediately I thought of my own husband, who at that moment was probably riding his bike somewhere between his office and our home. I couldn’t even bear the thought of him not coming home one day; couldn’t even begin to think what Jennifer and her family must be going through.

And while I’m not usually one to join in, I knew I would make a pie. For Jennifer’s Mikey. And for my Jeff, who got hugged extra tight when he came home that afternoon.

Creamy Peanut Butter Pie
From In Jennie’s Kitchen
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

1. 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.

2. 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.

3. 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.

4. 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.