I have been preparing the 100th blog post for Hot Pink Apron, wondering where the time has gone. 9 Months ago I started this “little project” to keep me creative and, therefore, sane. Ever since, this blog has managed to evoke a range of emotions each day. There have been days of the past year when I thought I must be insane to put so much effort into broadcasting myself online: “No one is reading this.”, “I’m totally wasting my time, I need a new hobby.”, “I wonder how hard those model car things are to build”. And just when I’m my most discouraged, a complete stranger posts a comment to the site thanking me for the recipe of her son’s new favourite muffin and with that I’m re-energized. This blog has boosted my confidence as a writer, a cook, a baker, a friend, a mother and as a woman. I feel like a member of a community as a food blogger and it’s an amazing feeling.
These past few days, I’ve witnessed just how powerful that food blogging community really is. Wife, Mother and Food Blogger, Jennifer Perillo (In Jennie’s Kitchen) lost her husband to a severe heart attack last week and was willing to welcome all readers into her heartbreak. In a poetic farewell she posted to her site, she reminds us all how fragile life is and just how important it is to stop what you’re doing and enjoy a delicious pie with your family. Her husband, Mikey, loved this Creamy Peanut Butter Pie. In 4 days I have read over 100 unique blog posts of this pie. Jennie gave us a mission and so many have responded with beautiful renditions of the dessert to remember Mikey and shout out to Jennie and her family that we are here, we are listening and we are thinking of you and your family during this devastating time. Please visit In Jennie’s Kitchen to read her beautiful request.
Creamy Peanut Butter Pie
Serves 10 to 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-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.
Thank you for inviting us into your world, Jennifer. You and your family are in our thoughts. xoAdd to favorites