I made a Peanut Butter Pie.
Many of you already know why. And if you do not, please take a moment to watch this beautiful video from White on Rice Couple, Todd Porter & Diane Cu. It explains it all so much more eloquently than I ever can.
My thoughts and prayers have joined hundreds who have supported Jennifer Perillo during this dark time. But the light in all of this is not only the love that she has for Mikey and from her family, but in the food community – the love has come from across the miles, from kitchens all over the world.
I wrote a note to my husband. I often do when he takes a trip for work, hiding it in his suitcase for him to find. This was my latest.
I know you must think I’m crazy, making a Peanut Butter Pie for someone I have never met, but this past week, this sad event has been on my mind. Making that pie was something I needed to do. I am going to miss you while you are gone on this trip, but I am blessed to know that you will come home to me. Every day is a blessing. Know that I love you so much and cherish each day.
Write that note. Hug them. Kiss them. Love them while you can.
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My peanut butter pie is made with mascarpone and topped with hazelnuts and white chocolate. I made them as individual tarts, but this will also make one standard size pie. Find Jennie’s Creamy Peanut Butter Pie recipe here. You may also find scores of Pies for Mikey curated at Food Network.
- 1½ cups graham crackers (about 10 sheets)
- 6 tablespoons butter, melted and cooled
- ½ to ¾ cups sugar
- 8 oz creamy peanut butter
- 8 oz mascarpone cheese (or substitute cream cheese)
- 3-4 tablespoons agave nectar, to taste
- 1/2 cup white chocolate chips
- 1/2 cup hazelnuts, crushed
In a food processor or blender, process graham crackers till fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and sugar, and combine. Pour into pan, pressing down with fingers or measuring cup. Place in the refrigerator while you make the filling.
Whisk together the peanut butter, mascarpone and agave nectar until smooth and fully incorporated. Pour into pie crust. Melt the white chocolate in the microwave or in a double boiler, stirring periodically until smooth. Drizzle on top of the pie. Sprinkle the crushed hazelnuts. Refrigerate the pie for at least three hours before serving.