This pie is dedicated to Jennifer Perillo whose husband, Mikey died suddenly last weekend. I sat shocked at the kitchen table Monday morning when I heard the news- had I remembered to tell my own husband that I loved him that morning? I woke up every morning this week thinking about her and her little girls, thinking about how short life is and how you just have to embrace and make the most of every single minute. I’ve only met Jennie once but through blogging and Twitter she has helped me out on numerous occasions and for that reason I wanted to do something for her. In the blogging community we all asked if there was something we could do- she asked us to make peanut butter pie and eat it with the people we love. I can’t even begin to imagine what Jennie is going through, nor do I ever want to have to- but I can make pie. My thoughts are with you and your little girls Jennie.
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Ever so slightly adapted from the Baked cookbook.
6 oz chocolate cookies (you can use Oreo’s minus the filling)
6 Tbsp butter, melted
For the filling
85g/ 1/2 cup chocolate chips
1/2 tsp light corn syrup or liquid glucose
225g/8oz pack cream cheese
230g/1 cup creamy peanut butter
85g/1/2 cup firmly packed dark brown sugar
2 Tbsp pure vanilla extract
1 1/2 cups double cream (heavy cream)
handful of chopped peanuts
Pound the cookies in a ziplock bag until they make crumbs. Pour into a bowl and pour the butter over. Stir until well mixed then fill your 23cm/9in pie plate with the crumbs. Press evenly on the bottom and up the sides (I find using the bottom of a heavy glass helps make it even). Chill in the fridge.
Melt your chocolate for 1 minute in the microwave and then stir until completely melted. Stir in the light corn syrup. Gently spread the chocolate over the base of you cookie crust and return to the fridge.
Make the filling by beating the cream cheese until soft (about 1 minute in a kitchen aid with the paddle attachment). Add the peanut butter, sugar and vanilla until well combined. Set aside.
In a clean bowl whisk your cream until it forms soft peaks. Beat 1/3 of the cream into the peanut butter mixture to loosen then fold in the remaining cream so that the colour is even. Scatter over your peanuts and place in the freezer for at least 4 hours. Once frozen you can cover and freeze for up to 3 days.
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{ 3 comments… read them below or add one }
Beautiful pie, and equally beautiful words. It’s amazing to see everyone rallying together in support of Jennie!
A beautiful pie and a moving post. Seems I’m destined to keep crying for the remainder of the day as I read everyone’s words.
wow anna, i was coming to check in and see what was new on your blog. so sorry to hear about your friend. awful. strange, i too had a friend this week who lost the love of her life (though they weren’t married and had no kids). how do you console someone in that situation? horrible. that pie looks amazing and i’m adding it to my list of must eats. hope all’s well with you and don in nyc.
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