Peanut Butter Pie for Jennifer and Mikey


Working in the PR biz, we cross paths with many food editors and writers. One of those editors is Jennifer Perillo from Working Mother, In Jennie’s Kitchen and Food 52. We’ve had the opportunity to work with her on stories as well as dine with her a time or two at a great NY hot spot. Sadly, Jennifer’s husband Mikey passed away suddenly earlier this week and the food community has been trying to figure out a way to help Jennifer and their two children. In this touching blog post from In Jennie’s Kitchen, she writes “for those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love.” Here’s the SacFoodies take on Jennifer’s recipe. Hope we did her and Mikey proud.

Creamy Peanut Butter Pie

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.

Makes 10 – 12 servings

Recipe courtesy of In Jennie’s Kitchen

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