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Creamy Peanut Butter Pie

To begin, this is not going to be my normally oh so happy post. I wish it was.  How many times do you find yourself saying. “I’ll do it tomorrow.” “I’ll call tomorrow.” “I will make this tomorrow.” What if there is no tomorrow?

Just today I came across a heartbreaking story from a food blogger.  She lost her husband to a massive heart attack. He and his wife have two youngsters, 8 and 3. On Tuesday, she asked for people to make this pie in honor of him on Friday.

Now do I know these people? No. However the fact that there is a wife who has two little kids and is left alone breaks my heart. To have someone you love so much, taken from you, without the chance to say good-bye. I can’t imagine it.

We never know what tomorrow will bring. Make this treat for someone you love. If your children are begging for cookies, make those with them. Hug your loved ones just a little tighter and give them one more kiss.  Call ySome of the simplest pleasures we just pass on by because we are in such a rush. Treasure those moments.

In the words of Ne-Yo “We might not get tomorrow.”


Creamy Peanut Butter Pie

For the crust

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

For the filling:

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. * Because I am lazy I skipped this and used a premade crust. I need to get over my fear of making a crust.

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 melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Source: Adapted from In Jennie’s Kitchen


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