As many of you have probably heard this week, the blogging community has wrapped their arms around Jennie and her family.
Jennie from In Jennie’s Kitchen lost her husband unexpectedly from a heart attack.
Every time I would read a message on facebook or twitter wishing their condolences to Jennie, my heart melted. I’m an emotional person already, but having never having dealt with a death, I just can’t imagine what I would do without the people I love in my life. My heart broke for Jennie.
As a small way to honor Mikey, Jennie’s husband, I’ve made Mikey’s favorite creamy peanut butter pie…and shared it with my husband, whom I couldn’t live without.
Creamy Peanut Butter Pie
adapted from In Jennie’s Kitchen
- 2 cups chocolate teddy grahams
- 4 tablespoons unsalted butter, melted
- 1 cup dark chocolate chips, reserve 2 tablespoons of melted chocolate for drizzle
- 1/2 cup chopped peanuts
- 1 1/2 cups heavy cream
- 8 ounces 1/3 fat cream cheese, room temperature
- 1 cup natural creamy peanut butter
- 1 cup powdered sugar
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- In a food processor, pulse the peanuts, set aside.
- In the same food processor, pulse the cookies into fine crumbs.
- Combine the crushed cookies and butter in a bowl and stir with a spatula until blended.
- Press the cookie crust into the bottom and 1″ up the sides of a 9″ springform pan.
- In a double boiler, melt the chocolate chips and pour on the cookie crust.
- With a spatula, spread to the edges of the cookie crust.
- Sprinkle the chopped peanuts over the melted chocolate.
- Place the crust in the refrigerator while you are preparing the filling.
- In the bowl of your stand mixer, beat the heavy cream until stiff peaks form.
- Transfer to a small bowl and place in the refrigerator until ready to use.
- In the same bowl of your stand mixer, place the cream cheese, peanut butter, sweetened condensed milk, vanilla extract and lemon juice and beat on medium speed until light and fluffy.
- Reduce the speed to low and gradually add in the powdered sugar.
- Increase the speed to medium and beat until combined and smooth.
- Fold in 1/3 of the whipped cream.
- Fold in the remaining whipped cream and pour the filling into the prepared springform pan.
- Drizzle the melted chocolate on top and refrigerate for three hours or overnight before serving.