Peanut Butter Pie

I made this pie today as a tribute to a fellow food blogger. One whom I've never met, but who's blog, In Jennie's Kitchen, I've been reading for longer than I've had my own. Tragically, her husband passed away this past Sunday...suddenly, of a heart attack. The food blog community immediately took to the internet, reaching out, wanting to know what they could do to help her.
Amazingly, she posted to her blog this week, to talk about her husband and to ask her readers to make this pie today. It was something he loved, and making it is a way to celebrate his life. She also asked that it be shared with someone you love.

Those close to me will know why this tragedy has hit me deeply. Losing a spouse at such a young age, or a parent, is something no one should ever have to bare. Just 5 days before Jennie lost her husband was the 1 year anniversary of our family losing my sister-in-law, Tina. She was just 39 years old, and was happily married to my brother-in-law, Larry...with 2 young boys, just about the same age as my two boys. She was my husband's only sibling. My husband and I met 20 years ago. For 20 years she was my sister too.

She passed away after a sudden, rare illness and her death was a shock to us all. It still is. Larry and my nephews live fairly close to us, and we see them quite a bit. My boys are obsessed with their cousins. In fact, there's no one else they'd rather be with.
I look at those boys and it breaks my heart that they are without their mother. It breaks my heart to see all the things they've done this past year, all the growing and changing they've done...but, she's not here to see it. That my brother-in-law is without his wife, and the mother of his children, whom he loved very deeply .
I posted a snippet of this post this afternoon. But, couldn't finish it because we had plans to be with Larry and my nephews tonight. It seemed like kismet to me that I would be seeing them this Friday, and only natural that they be the ones I bring the pie to.

I've wanted to talk about my loss here...as it's been such a major event in my life. One that's changed it forever.
I wanted to talk about it when it happened, and again just over a week ago on the anniversary. But, it's hard to talk about sad things here. It's hard to one day announce that something tragic has happened in your life and then the next day write a post about food. Life goes on, whether we like it or not...but it's hard to switch the mood. So, I've struggled with that.
Because of losing Tina, Jennie's loss this week has touched me on a personal level. But, it's also taught me something about coping with loss. Losing someone is sad. It's sad on a level that can't be easily put into words. It's sadness that hurts emotionally, but also physically. But, sharing your loss with people isn't only about being sad...

It's a celebration of life. It's paying tribute. It's honoring someone's memory. It's a reminder that life is precious and you should hug the ones you love close.

Jennifer Perillo's Creamy Peanut Butter Pie

Recipe via In Jennie's Kitchen
Serves 10-12

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 peanut butter
1 cup confectioner's sugar
1 {14 ounce} can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
extra melted chocolate, chopped peanuts and/or chocolate chips as garnish {optional}

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" up the sides of a 9" 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 the 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 a 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. Garnish if desired, and refrigerate for 3 hours or overnight before serving.
Click here for the printable recipe.