No-Bake Creamy Peanut Butter Pie
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.
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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
No-Bake Creamy Peanut Butter Pie
Ingredients
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:
- ⅓ cup (60 g) semisweet chocolate chips
- 1 teaspoon vegetable shortening
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
What you said is so true; it’s never easy to lose someone but in this day of remembrance, my condolences to you too; a young girl at the age of 19 should not have lost her Dad either.
Beautiful pie.
Wow. What a heartwrenching story. Thank you for sharing. My thoughts are with Jennie, her children and family.
Such a sad story, but such a beautiful tribute.
Sending prayers and loving thoughts to Jennie and her family. Thank you for sharing the message and your recipe.
I’m so happy to see the peanut butter pies floating around the blogosphere! This is a wonderful tribute adaptation to Jennie and Mikey!
Thanks for posting such a terrific recipe. I wish my son wasn’t allergic to peanuts! Such a sad thing about Jennie and her husband. Prayers going out to everyone.
Such a great tribute and so nice to so the out pouring support for Jennie and her family in this tough time. Love the idea of passing this pie “forward” and taking the time to tell those who are important to us that we love them. :)
A terrific tribute to a fellow blogger in her time of need…a favorite pie is indeed in order!
Beautiful pie. I’m making one for her in my heart today.
Jennie’s request was too genuinely heartbreaking to ignore. I made a peanut butter pie for Mikey. Because her regret inspired me, I also made my wife’s favorite pie, because you just never know.
I am so sorry for Jeannie and her family. Three weeks ago a dear husband and father was tragically killed in a horse accident. It has been a tough go for the wife, and two daughters…6 and 9. I will be happy to make this pie in honor of Mikey. We will keep his family in mind.
Love this post, I shared it on my FB. I’m also a member of the Dead Father Club, my dad died suddenly when I was really young. Makes my heart break for those little girls, and makes me feel a connection, although I’ve never met them. Thank you for this post.
I am so saddened for her. I don’t know them but this just makes my heart hurt. I am a fellow food blogger and a military spouse. I lived in fear of this very thing happening for 8 months while my husband was deployed. I also have 2 young boys and I just can not imagine the pain she is in right now. Thank you ladies for paying tribute to his life.
A lovely post. It was my privilege to make a pie for Mikey, too.
I’m not feeling well and have to rest today (bossy fiance orders), so I didn’t get to make my peanut butter pie, but my parents already had one in their freezer that I made a few weeks ago. :) I have, at the very least, written notes to my loved ones.
I’m also really…struck by this. I’ve lost many loved ones, but they have all been to cancer, and it’s so different when it’s like that. You have time, you expect it, sometimes you even want it, so that they no longer suffer. But Mikey and Jennie, it’s so different, and I can’t even imagine the pain. Lots of love and prayers for the family and all those who have lost loved ones.
What a very nice post and tribute to Mikey and his family.
Life is so precious & family is so important.
Beautiful post.
Praying for Mikey’s family.
xo
http://allykayler.blogspot.com
Looks delicious. I’ll definitely make it. I don’t know if it’s the end of pregnancy hormones or just that it’s sad on it’s own, but I actually sat here and cried. Such a shame. Life is too short…. Thoughts are with Jennie and family and may Mikey rest in peace.
I feel so badly for Jennie and her family-losing someone so suddenly is incredibly painful. My prayers and love to her family and to every one of us who have lost someone we love.
I am 38 now and lost my dad suddenly when I was 20. It is a cross I bear each and every day. Hold on tight to those you love, tomorrow is never guaranteed.
Hugs and lots of love to you all across the miles.
I am lifting Jennie and her family up in prayer. What a tragedy. I am going to make this pie this weekend for my bible study group. I certainly do love them and I know they will love this pie!
How truly devastating for Jennie and her girls.
A wonderful pie for Mikey.
Oh, Michelle, life is too short.
At soon to be 53 years old I have learned that each death we experience/witness
is as unique as the person and that person’s life. My prayers to this young family.
This recipe is a WOW! and I have a feeling a paralell to Mikey.
I’m going to make this for my family this weekend. Poor Jennie and her children, I’ll keep them in my prayers. I don’t know how I would go on without the love and support of my husband. He’s the rock of our family. She will find strength in her children, family and friends one day at a time.
I’m saddened by the news. I didn’t know. My thoughts and prayers are with Jennie’s family.
:)
Heart wrenching, but thank you for sharing. I will pray for the family.
A beautiful tribute to Mikey – I plan on making this pie today. Blessings to Jennie and her two children – may time become their best friend during their grieving and healing process.
oh my goodness, i was certainly not expecting that incredibly sad, touching intro. Thats just unimaginably horrible, my thoughts are with Jennie and her family and I hope she gets by as best as she can. My Dad too passed away this year from a sudden heart attack and im 19 like you were, so this is especially…meaningful as it were. This looks like a lovely recipe and if ever there was a reason to make a pie this seems to be it, i have everything needed to hand and hopefully will make it soon and think of the family it represents
This just made my day. Yum!
That is so sad. I am going to make this this weekend for the people I love. Life is WAY too short. My thoughts and prayers are with Jennie and her family.