I wanted to fulfill Jennifer’s wish. I wanted to make this peanut butter pie. I wanted to make it for Mikey. I’ve made a similar version before, and like Jennifer, it had been a long time since making it. Jennifer’s request struck me hard. I couldn’t stop reading updates from her, and all the other food blogger’s showing there support during a time of need. When I first read the news I instantly ran to my husband and hugged him. I couldn’t imagine life without him. I can’t imagine what Jennifer is feeling. What her young children are feeling. I hope that everyone who reads this blog post makes this pie. Whether it be this week or next year, and when you make this pie; keep Jennifer, her family, and Mikey in your thoughts. I honestly don’t think I can look at peanut butter pie the same–that is, in a good way. A heartfelt way.
Adapted From: In Jennie’s Kitchen
Prep Time: 15 minutes + 2-3 hours to chill
Servings: 8 slices
1 row of oreo cookies
4 tbsp butter, melted
1-1/2 cups semi-sweet chocolate chips
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 oz can sweetened condensed milk
1 tsp vanilla extract
1 tsp (freshly squeezed) lemon juice
*1/4 chopped peanuts (optional)
1. Add a row of oreo cookies to a food processor and blend until the cookies have transformed into fine crumbs. While cookies are blending melt butter. Combine the melted butter and the oreo cookie crumbs in a bowl, stir with a fork until the crumbs have been fully incorporated into the butter. Press crumb mixture into the bottom of a spring-form pan.
2. Melt the chocolate in a microwave, and pour over the bottom of the oreo cookie crust. Carefully spread until all the chocolate has covered the oreo cookie crust. *If desired add chopped peanuts on top of chocolate. Place the pan in the refrigerator while you prepare the peanut butter filling. *Note: your chocolate is going to harden. Be prepared to cut this pie with a sharp knife and force.
3. Using a stand mixer, pour the heavy cream into the bowl and mix until peaks have formed. Transfer to a small bowl and store in the refrigerator until your ready to incorporate with the peanut butter batter.
4. In the same mixer stand bowl place the cream cheese and peanut butter in a bowl and beat on medium speed (using the paddle attachment) until the mixture is light and fluffy. Reduce speed on low and beat in the the confectioner’s sugar. Once the sugar has been well incorporated add the sweetened condensed milk, vanilla extract, and lemon juice. Increase speed to medium and beat until all the ingredients are well combined and the filling is smooth.
5. Carefully fold in the whipped cream into the peanut butter. You’ll want to do this by hand using a rubber spatula. Pour the filling into the prepared spring-form pan. *If desired add additional melted chocolate and peanuts on top. Refrigerate for a few hours.
6. Enjoy with loved ones.