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.

So, in memory of Mikey, in support of Jennie, and out of love, make this pie and share it with the people you love.

 

Creamy Peanut Butter Pie

adapted from In Jennie’s Kitchen

Ingredients

• 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

How-To

1. In a food processor, pulse the peanuts, set aside.
2. In the same food processor, pulse the cookies into fine crumbs.
3. Combine the crushed cookies and butter in a bowl and stir with a spatula until blended.
4. Press the cookie crust into the bottom and 1″ up the sides of a 9″ springform pan.
5. In a double boiler, melt the chocolate chips and pour on the cookie crust.
6. With a spatula, spread to the edges of the cookie crust.
7. Sprinkle the chopped peanuts over the melted chocolate.
8. Place the crust in the refrigerator while you are preparing the filling.
9. In the bowl of your stand mixer, beat the heavy cream until stiff peaks form.
10. Transfer to a small bowl and place in the refrigerator until ready to use.
11. 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.
12. Reduce the speed to low and gradually add in the powdered sugar.
13. Increase the speed to medium and beat until combined and smooth.
14. Fold in 1/3 of the whipped cream.
15. Fold in the remaining whipped cream and pour the filling into the prepared springform pan.
16. Drizzle the melted chocolate on top and refrigerate for three hours or overnight before serving.

Servings: 10-12