This peanut butter pie is for Mikey.

I don’t know Mikey, but his wife, Jennie, runs the food blog In Jennie’s Kitchen. I have never met Jennie, although we have communicated online and I shared a guest post on her site a couple of years ago (see: Polenta Pizza). This past Sunday, Mikey collapsed and died of  a massive heart attack. He and Jennie have two young girls, ages 8 and 3. I cannot even begin to fathom how Jennie feels. Many have asked what they could do, and on Tuesday Jennie put up a blog post, ‘For Mikey‘, sharing this recipe. She said it was Mikey’s favorite and that she had been meaning to make it for him recently, but never got around to it. She invited fellow bloggers to celebrate his life today (when all of his loved ones will be saying their goodbyes) by making and sharing this recipe. So, this is for Mikey, and Jennie, their daughters, and the love that they shared.

I am certainly not immune to the concept of mortality. My dad passed away when I was 19, due to complications from leukemia, however this seems so, so different. My dad grew sick, and we knew for a couple of weeks that nothing was going to make him better. We had time to sit by his bed, grieve, and say goodbye. To have someone die so suddenly, so young, to be ripped out from under you, without having the opportunity for proper goodbyes… I can’t even imagine.

So, make this (delicious!) peanut butter pie for someone you love. Hug them a little tighter. Say I Love You. And be grateful for each and every day.

One year ago: Mocha Cupcakes with Espresso Frosting
Two years ago: Pistachio Nut Ice Cream
Three years ago: Panzanella
Four years ago: Pasta Carbonara Florentine[/donotprint]

No bake creamy peanut butter pie before slicing.

No-Bake Creamy Peanut Butter Pie

An easy no bake dessert
4.50 (2 ratings)


For the Crust:

  • 8 ounces (226.8 g) Oreo cookies, crushed into fine crumbs
  • Pinch of salt
  • 4 tablespoons unsalted butter, melted
  • 4 ounces (113.4 g) semisweet chocolate chips
  • ½ cup (119 ml) heavy cream
  • ¼ cup (36.5 g) chopped peanuts

For the Filling:

  • 1 cup (238 ml) heavy cream
  • 8 ounces (226.8 g) cream cheese
  • 1 cup (258 g) creamy peanut butter
  • 1 cup (120 g) powdered sugar
  • 14 oz (396.89 ml) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

To Finish:

  • cup (60 g) semisweet chocolate chips
  • 1 teaspoon vegetable shortening


  • 1. In a medium bowl, combine the Oreo crumbs, pinch of salt and melted butter, tossing with a fork until the crumbs are all evenly moistened. Press into the bottom and about 1-inch up the sides of a 9-inch springform pan. Place in the freezer for 10 minutes.
  • 2. While crust is in the freezer, place the 4 ounces of chocolate chips into a small bowl. In a small saucepan set over medium-high heat, bring the ½ cup of heavy cream to a full boil. Pour over the chocolate chips, let it sit a minute, and then stir gently with a rubber spatula until completely smooth and glossy. Pour over the bottom of the crust, tilting the pan or using an offset spatula to ensure it covers the entire bottom. Sprinkle with the chopped peanuts. Place pan in the refrigerator while you prepare the filling.
  • 3. Using an electric mixer with a whisk attachment, whip the 1 cup of heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a medium bowl and place in the refrigerator until ready to use.
  • 4. Again using an electric mixer, this time with a paddle attachment (or regular beaters if using a hand mixer), cream together the peanut butter and cream cheese on medium speed until light and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once it is all added, scrape the sides of the bowl and beat on medium speed for about 30 seconds to completely incorporate. Add the sweetened condensed milk, vanilla extract and lemon juice and beat at medium speed until everything is completely combined and smooth.
  • 5. Using a rubber spatula, stir in about 1/3 of the whipped cream to lighten the mixture. Very gently, fold in the remaining whipped cream until no streaks of whipped cream remain. Pour the filling into the prepared crust.
  • 6. In a microwave on 50% power, melt the 1/3 cup of chocolate chips with the shortening in 30 second bursts, stirring after each one, until the chocolate is completely melted and smooth. Using a spoon or pastry bag, drizzle the melted chocolate over the top of the pie filling.
  • 7. Refrigerate for at least 3 hours (or overnight) before serving. Store leftovers in the refrigerator.
Calories: 799kcal, Carbohydrates: 82g, Protein: 18g, Fat: 69g, Saturated Fat: 32g, Cholesterol: 125mg, Sodium: 457mg, Potassium: 683mg, Fiber: 4g, Sugar: 65g, Vitamin A: 1350IU, Vitamin C: 1.7mg, Calcium: 238mg, Iron: 4.8mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!