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This is not going to be a typical post on My Baking Addiction. It’s more of a reminder to take a moment to hug those you love a little tighter.
Last Sunday, food writer, Jennifer Perillo lost her husband, Mikey to a sudden heart attack. Word spread of Jennie’s tremendous loss through social media. I don’t know Jennie personally, simply through our brief emails and tweets – but I sat at my desk feeling heartbroken and helpless. The food blogging community immediately virtually embraced Jennie and her daughters and wanted to step in to help in any way that we could.
On Tuesday, Jennie wrote a post entitled For Mikey, where Jennie made a simple request, “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.”
A Facebook group formed and over 800 people signed on to do just that – make a pie to share with our loved ones as a tribute to Mikey.
Again, give those dear to you a little extra lovin’ today, because in Jennie’s words,
“Today is the only guarantee we can count on.”
Peanut Butter Pie
Ingredients:
For the crust
16 Oreo cookies
4 tablespoons unsalted butter, melted
For the filling
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
Directions:
1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.
Notes:
-If you make this into one pie, use this recipe.
-The number of pies you get from this recipe will depend on the size of your individual serving dishes.
-Peanut Butter allergy? Check out Katie's version using almond butter.
Prop Note:
The small glass bowls were purchased from Pier 1. Spoons are from Ikea.
adapted and inspired by Jennie
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
To make this dessert a really nice Summer Treat, try freezing the desserts. They freeze up like ice cream. Just remove from the freezer 20 minutes or so before serving.
Kathryn-
That’s a great idea, thanks for stopping by to share.
-Jamie
I’m gonna try this but instead of using Oreo’s for the bottom I’m going to use Nilla Cookies.
Teresa-
That sounds like a great twist. Thanks for visiting!
-Jamie
I think these would be amazing if the peanut butter was replaced with Cookie Butter but as of now i believe the only place you can buy Cookie B
Sherry-
You could substitute the peanut butter for cookie butter and I bet it would be delicious. Thanks for stopping by.
-Jamie
Do you think I could make these individual peanut butter pies 1 or 2 days before serving?
I think you definitely get away with making them one day ahead, two might be a bit of a stretch. I hope this helps.
-Jamie
Hi Jamie¡ I Would like to make this receipe, but I have a problem because I don´t known how much is 1-14 ounces in grams ( I´m from Spain ;) ) Could you help me?
Thanks¡¡¡¡
It would be 396.89 grams. Thanks for stopping by.
-Jamie
I might try adding mango instead of peanut butter or nutella.
I am sure this is a dumb question, but are the oreos with or without the centres?
Cindy-
Not a dumb question! The Oreos have the centers. Thanks so much for stopping by and have a great day!
-Jamie
I made this for Valentines Day it was great. This was one of the better dessert items i’ve made. Its pretty much like a peanut butter cheesecake parfait. I just made a serving for two so i halved the recipe. A couple of things … the butter in the oreos wasnt really necessary since this is served in a cup like a parfait it really doesnt need to be held together much, and the cream of the oreo holds it together a bit. And i probably used about half the sugar (even after already halving the recipe) it called for and it was still too sweet (but still very good) so suggest you add sugar gradually to taste. It may have been because the cream was sweetened before folding it in.
I’ve made this twice and it’s taste is delish, but both times I’ve made it’s on the soft side. Is it supposed to be a lil runny ?? What did I do wrong if not …
Tony-
The center is definitely on the softer side, refrigerating them for a few hours will help them set up a bit more. I hope this helps.
-Jamie
Hi Jamie! The link for the full pie recipe is not working. How do I get a hold of that?
Duh, I saw the comment above about the same issue. Have you made these with homemade peanut butter?
Hilary-
I have not attempted this recipe with homemade peanut butter. Thanks for stopping by.
-Jamie
Hilary-
Unfortunately, it looks as though the original recipe for the whole pie has been removed by the author. I’m sorry I am not more of a help.
-Jamie