Mikey’s Creamy Peanut Butter Pie

Adapted (ever so gently) from In Jennie’s Kitchen

When you make this rich pie, think about a brave young woman starting down a frightening new path. Her life will go on in the absence of the adored husband with whom she thought she’d grow old. She’ll be raising her 8 and 3 year old girls in a way other than what was intended. She will work to redefine “normal,” and she will be surrounded by a community that loves and supports her. Because she is strong, she will persevere. Jennifer Perillo – mother, recipe developer, food writer – responded to an outpouring of emotion and offers for help when she suddenly lost her husband, Mikey, due to a heart attack. She asked people to make his favorite pie on the day of his memorial services in NYC. I made this pie on that morning with Jennie heavy on my mind and in my heart. I stayed true to Jennie’s recipe for the most part, but made a few small adjustments. I offer you my tips and photos here. Enjoy this with the ones you love and take a moment to be thankful for their presence in your life today.

  • 9 oz. chocolate cookies
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 6 oz. semi-sweet chocolate chips, divided
  • 1/4 cup plus 2 tablespoons crushed roasted, salted peanuts, divided
  • 1 cup heavy cream
  • 8 oz. cream cheese
  • 1 cup creamy-style peanut butter
  • 1 cup confectioners’ sugar
  • 1-14 oz. can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice

  • Add the cookies to the bowl of a food processor and process into fine crumbs. Combine the melted butter and the cookie crumbs in a small bowl, mixing with a fork until well-blended. Press the mixture into the bottom of a 9-inch springform pan.
  • Melt 4 oz. of the chocolate chips (I used the microwave on a low setting, but you can also use a double boiler). Stir until smooth, then pour the melted chocolate over the cookie crust. You will need to be careful to spread it without lifting up the spoon or knife too much because you will disturb the cookie layer underneath. Try to spread it evenly over the entire bottom of the pie as best you can. Sprinkle 1/4 cup of the crushed peanuts over the chocolate, then set the pan in the refrigerator while you make the filling.
  • In a medium bowl, whip the cream using a handheld electric mixer. When stiff peaks form, place the bowl in the refrigerator to chill until you are ready to use it.
  • In the bowl of a stand mixer, add the cream cheese and peanut butter. Beat on medium speed until light and fluffy. You will need to stop a few times to scrape down the sides of the bowl. Reduce the speed to slow, then gradually beat in the confectioners’ sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until very smooth and creamy.
  • Fold in 1/3 of the whipped cream. When incorporated, fold in the remaining whipped cream just until uniform in color. Be careful not to overstir the filling or the whipped cream will deflate. Pour the filling into the prepared springform pan.
  • Melt the remaining 2 oz. of chocolate and drizzle over the top of the pie. Top with the remaining 2 tablespoons of crushed peanuts. Refrigerate for at least 3 hours or overnight before serving.
  • To serve, remove the sides of the pan, then slice using a sharp knife. Store in the refrigerator.
  • Quick Tips
  • 1. I used one sleeve of chocolate wafer cookies (9 oz.). It’s a little more than the original recipe called for, but it was easier to use the entire sleeve than to try to subtract 1 oz. from the package.
  • 2. Rather than chop the peanuts with a knife, I put them in a small plastic bag and smashed them gently with a meat mallet. This created just the right consistency – uneven bits and pieces and just a bit of peanut dust!
  • 3. I typically like to buy natural peanut butter, but for this recipe I was worried it might not be creamy enough. I was also worried about all that oil at the top and how that might affect the blending of the filling.

Preparation time: 40 minute(s)

Number of servings (yield): 12




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