A few weeks ago, Jennie lost her husband. He died unexpectedly and left her and their two daughters behind. Jennie said this:
“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 didn’t make the pie on Friday, but I did share it with people I love. We laughed together and cried together and ate this pie with our fingers and celebrated our friendships and our lives. Thank you for that reminder, Jennie.
This is a creamy, slightly tangy peanut butter filling that’s quite sweet when layered with the chocolate crust and the chocolate slick across the bottom. Serve it with unsweetened whipped cream.
I took out a cup of sugar in this recipe and cut down on the sweetened condensed milk because I like my pies a little less sweet – and everyone who ate it said if there had been anymore sugar, it would have been mildly overwhelming. I also made it with gluten-free cookies so a certain friend of mine could eat it.
Jennie’s Creamy Peanut Butter Pie (Gluten Free)
Adapted from In Jennie’s Kitchen
Allow 30 minutes of work and 3 hours chilling time. Serves 10 to 12.
8 ounces gluten free chocolate cookies*
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 – 14 ounce can sweetened condensed milk (use only 2/3s of the can)
1 teaspoon vanilla extract
1 ounce chocolate chips
1) Pulverize the cookies to crumbs, either in a food processor or in a heavy duty plastic bag with a rolling pin. 2) Combine with the melted butter and mix well. Press mixture into the bottom and up the sides of a 9″ spring pan or pie pan.**
3) Melt the 4 ounces of chocolate, either in a double boiler or in the microwave, and drop spoonfuls of it over the prepared crust. Smooth out to cover the entire bottom of the cookie crust, then place crust in the refrigerator.
4) Beat the heavy cream until stiff peaks form.
5) In a separate bowl, combine the cream cheese and peanut butter, and beat on medium speed until light and fluffy. Add the sweetened condensed milk and vanilla extract and beat until filling is smooth.
6) Stir in 1/3 of the whipped cream, then fold in the remaining 2/3s. Pour the filling into the pie crust, and smooth the top.
7) Melt the 1 ounce of chocolate and drizzle over the top.
8) Chill the pie for three hours or overnight.
* I used Glutino’s imitation oreos and scraped out the filling.
** An easy way to get the bottom crust of even thickness is to use the bottom of a water glass.
***You can drizzle easily if you spoon the chocolate into a ziploc bag, then make a tiny cut off one of the corners to make a very small piping bag.