So sad I am you lost your love,
Your other half, your turtle dove.
With heavy heart I’ll cook for you,
And wish some things we could undo.
At your request I’ll bake his pie,
And slice it with a weighted sigh.
I’ll serve it with a fork and hug,
And hold them to me warm and snug.
And though there now may just be three,
In your daughters’ eyes he will always be.
Read Jennie’s Post, For Mikey.
I am amazed at the showing of love and support by the food blogging community. There are for sure 400 and potentially 1000 people baking in honor of Mikey and Jennifer today. The number just seems to keep growing. It is such a special way to show your love and concern. There are some really wonderful people out there. 🙂
Jennifer’s Creamy Peanut Butter Pie, Mikey’s Favorite.
Serves 10 to 12
8 ounces chocolate cookies (I used chocolate covered graham crackers)
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.