Gourmets in Training: Peanut Butter Pie for Mikey

I first heard about making a Peanut Butter Pie for Mikey on The Food Librarian's blog.

Two weeks ago I read about another food blogger, Jennie, who's husband, Mikey, suddenly died of a heart attack leaving her and their two young girls behind. She asked that in his memory everyone 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." You can read her blog here: In Jennie's Kitchen

This sad event really spoke to me as I constantly put myself in other's shoes when thinking about things like this. I tearfully thought about how I would feel in that same position and suddenly got very overwhelmed with grief for her. Then, as in all situations when I get feeling this way, I turned to The Only One Who can help in these situations and I prayed to the LORD for this little family who I don't know. I really hope all of you will too. Pray for mending of their broken hearts, and that they will find Christ if they don't already know Him.

Well, I didn't immediately go out and make a pie and it wasn't on a Friday, but the point was still there - to share it with those you love. So, our dear friends came over and we shared a delicious chocolate peanut butter pie, had a bon fire and enjoyed our children playing together in the yard.

My brother-in-law shared this recipe with me that he found online from a cookbook called The Thrill of the Grill by Chris Schlesinger and John Willoughby. It's absolutely amazing.

Chocolate Peanut Butter Pie

For the graham cracker crust
¾ cup graham cracker crumbs
4 tablespoons granulated sugar
2 tablespoons brown sugar
4 tablespoons butter, melted

For the filling
1½ cups heavy cream
8 ounces cream cheese, room temperature
¾ cup sugar
1 cup creamy peanut butter
1 tablespoon vanilla

For the chocolate sauce
¾ cup heavy cream
8 ounces semisweet chocolate, grated

1. Make the crust: In a food processor or blender, blend the dry ingredients
well. Drizzle in the melted butter and process or blend
until the dry ingredients are well moistened. Press the mixture firmly
into a 9-inch pie pan, pressing another pan on top to distribute the
mixture evenly. Freeze for at least 1 hour, or until ready for use.

2. Make the filling: Whip the heavy cream until it holds soft peaks.
Set aside.

3. In a large mixing bowl, beat the cream cheese until smooth. Add
the sugar and mix well. Add the peanut butter and vanilla and mix
well, scraping the sides of the bowl. Fold in the whipped cream.

4. Place the batter into the frozen pie shell and put it back in the
freezer for 1 hour.

5. Make the chocolate sauce: In a heavy saucepan, slowly bring the
heavy cream to a boil. Turn off the heat, add the chocolate, and
cover the saucepan, leaving it on the stove. After 10 minutes, stir
the mixture until the chocolate is completely melted. Cool slightly
(room temperature is best).

6. Pour the chocolate sauce on top of the pie, place it in the refrigerator
for 30 minutes, and serve chilled.