It’s almost midnight here on Sunday night and I just finished eating dinner alone. Whenever I eat dinner alone, I normally eat something small and not too involved. Nothing too special, just quick and tasty. Tonight I had 2 eggs over toast, with heirloom tomatoes and a greek yogurt and shallots sauce. It was actually a breakfast for dinner :). I’m eating alone because Steve has been on a 6-day roadtrip of away games with the baseball team. Normally I go to all the away games, but these were too far and too long, so I didn’t go. It’s the longest we have been away from each other since last year when he left for the season. Being away is hard. Your probably thinking, “It’s just 6 days suck it up”. But no matter how long or how short were away from each other, we miss each other. Were married and in love, what else do you expect :).
I can’t imagine my life without Steve.
Last week, a fellow food-blogger, Jennie Perillo of In Jennies Kitchen, lost her husband, Mikey, of a heart attack. I have never met Jennie before, but being an avid food-blog reader, I read her blog. After Mikey passed, she wrote this on her blog:
For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.
I made Jennie’s Creamy Peanut Butter Pie, and so did almost every other blogger in the food community. I am new to this community and I am just starting to make other food-blogging friends. However, no matter how new I am or, or how little friends I have, I felt a need to make this peanut butter pie for Mikey. I could never imagine my life without my husband, and to hear of someone else having to do this is heart breaking. It deserves more than a pie.
Thousands of food-bloggers around the world made a peanut butter pie in support of their fellow blogger. Food Network is showcasing a list of all the pies made (or at least trying too, there are just too many). Tastespotting dedicated their front page to peanut butter pies. Go check some of them out!
This pie is meant to be shared with the ones you love. Since Steve is away I have the pie sitting in the refrigerator until he gets back home. Then, we will sit and enjoy it together :).
Creamy Peanut Butter & Chocolate Pie (No-Bake)
For Printable Recipe, Click here!
Makes: 1 9-inch Pie/Tart
8 ounces Chocolate Oreos
4 tbsp. Unsalted Butter, Melted
4 ounces Chopped Chocolate or Chocolate Chips
¼ Chopped Peanuts
1 cup Heavy Cream
8 ounces Cream Cheese
1 cup Peanut Butter (Creamy)
1 cup Confectioners Sugar
1 14-ounce Can Sweetened Condensed Milk
1 tsp. Pure Vanilla Extract
1 tsp. Freshly Squeezed Lemon Juice
¼ cup Chopped Peanuts, for topping
¼ cup Chocolate Chips, for topping
In a food processor or a blender, pulse the chocolate oreos until fine. Pour the oreo crumbs into a small bowl and add the melted butter. Mix together with a fork until the crumbs have fully soaked up the butter. Press the mixture into a tart pan, a pie pan, or a springform pan – I used a 9-inch tart pan.
Place the chopped chocolate or chocolate chips in a microwavable bowl. Microwave for 30 seconds and then stir. Microwave for another 30 seconds and then stir until completely melted. Pour the melted chocolate over the bottom of the oreo crust. Spread a thin layer to cover the bottom completely. Topped with the chopped peanuts. Place the pan in the refrigerator to chill while making the filling.
In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form. Transfer the whipped cream to a small bowl and set aside until needed. Clean the mixing bowl and place back on the mixing stand. Beat the cream cheese and peanut butter until light and fluffy. Add the confectioners sugar and mix on low until fully incorporated. Beat in the sweetened condensed milk. Then mix in the vanilla and lemon juice.
Remove the bowl from the stand mixer and, by hand, stir in 1/3 of the whipped cream. Then carefully fold in the remaining whipped cream. Remove the pan from the refrigerator and pour the filling on top. Top with the extra peanuts and chocolate chips. Alternatively you can drizzle the top of the pie with 4 ounces of melted chocolate.
Place the pie in the refrigerator for at 3 hours to overnight to chill completely. Serve and Enjoy :)!
Recipe from In Jennies Kitchen.