The power of cyberspace is amazing. Through cyberspace I’ve been able to connect with people who I probably would have never have known existed. And through these connections are genuine friendships and camaraderie. A special food blogger, Jennie of In Jennie’s Kitchen, recently lost the love of her life, her husband, Mikey. It’s devastating for anyone to fathom such a loss in their lives and my thoughts and prayers go out to her and her family. When she shared her loss to her readers, it was with a video of Mikey dancing with her daughter just before he passed away. As a wife and mother, my heart goes out to Jennie. And then Jennie shared a story about Mikey’s love of Creamy Peanut Butter Pie…
Mikey loved Creamy Peanut Butter Pie and with this, Jennie invited her readers to celebrate Mikey’s life with pie. So in an effort to celebrate Mikey’s life, help Jennie with the difficult healing process ahead and to acknowledge loved ones in our lives, I’ve made this pie. Jennie also says to, “…share the pie with someone you love…. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”
For this pie, I made them in mini springform pans for individual servings. I also added diced banana into each pie since I love how well it works with peanut butter. You can make the recipe in a standard springform pan (9 inch) or even a standard pie plate. Whatever you do, make it with love!
recipe adapted from In Jennie’s Kitchen
Serves 10 to 12
10-12 whole graham crackers
4 tablespoons butter, melted
1 tablespoon white sugar
4 ounces finely chopped chocolate or bittersweet chocolate chips
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 banana, diced
Add the graham crackers to the bowl of a food processor and pulse into fine crumbs. Combine melted butter, sugar and 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 or 4 small individual springform pans.
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. 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, and vanilla extract.
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. Fold in the remaining whipped cream.
Remove the pie out of the refrigerator and sprinkle diced bananas over melted chocolate. Pour the filling into the prepared springform pan; refrigerate for three hours or overnight before serving.