If anyone follows lots of food blogs, you would have seen the trend of peanut butter pie. These have been in support of an American food blogger, Jennie, who lost her husband Mikey to a heart attack. There’s been a surge of PB Pie recipes, not only to show support and love for for Jennie and her family, but to also reflect on those special people in your life. So let’s get to this delicious recipe for Pumped-Up Peanut Butter Pie. For those of you who are wondering, I made this pie for one of my closest friends who is currently in the process of kicking cancer’s ugly ass. Their courage continues to amaze me and I’m proud to call them my friend for the past 12 years – even if they make fun of how I say frustrated….
I used a recipe from Just Putzing Around the Kitchen, and then modified it to my own taste:
CRUST
- 1-1/4 cup chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
Mix all of the ingredients above together until they are the textured of wet sand (I had to add a bit more butter to mine), press into a pie plate or spring-form pan and level out. Pop your crust into a 350°F oven for approx. 7 minutes to let it set.
While the pie crust is baking, quickly whip up some ganache but combining the following:
- 1 cup whipping cream
- 9 oz semi sweet chocolate (I always add more – hey, who doesn’t like chocolate)
- 2 tbsp corn syrup
Bring your cream to a boil over a medium heat, reduce to a simmer and add the chocolate and corn syrup. Continue to stir until completely melted and smooth. Before pouring the ganache overtop of the crust, sprinkle 1 cup of chopped peanuts ontop of the crust. Now pour the ganache (I prefer a lot of this chocolatey gooey goodness) and finish off by sprinkling one cup of skor bits onto the ganache. Place crust-peanuts-ganache-skor bit-combo into the freezer to cool while making your filling…FILLING
– 8 oz light cream cheese, softened
– 1 cup creamy light peanut butter
– 1 cup granulated sugar
– 1 tbsp butter, softened
– 1 cup creamy light peanut butter
– 1 cup granulated sugar
– 1 tbsp butter, softened
– 1 cup heavy whipping cream
– 2 tsp vanilla extract
– 2 tsp vanilla extract
In a large bowl, cream together the cream cheese, peanut butter, sugar, butter and vanilla until smooth. Once it becomes fully mixed, set aside. Whip your whipping cream until light and fluffy then gently fold and mix into your peanut butter combo.
Pour your mixture into your crust and decorate the top with more peanuts, skor bits and drizzling of ganache. Set your pie into the fridge for at least one to two hours before serving. When serving, but the pie and immediately place any uneaten (highly unlikely) pie back into the fridge.
Enjoy this pie with those you love and remember, when given the chance, always tell someone how much they mean to you. 🙂
Jennie – Bob and I offer our condolences to you & the girls in this difficult time of loss and sorrow. Mikey sounded like a truly amazing father, husband and friend. Our thoughts & prayers are with you. When we lost our uncle a few years ago in a sudden accident, we found peace in the Serenity Prayer and hope it can offer you some as well: God, grant me the serenity to accept the things I cannot change, Courage to change the things I can And wisdom to know the difference.
If anyone would like to tweet this recipe, remember to include the hash tag #peanutbutterpieformikey
– Carlene
Peanut Butter Pie for Mikey | Tasty Pursuits // Aug 30, 2011 at 11:17 am
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Woh, what a great looking pie!
Looks delicious