Hey KS Fans,
Ever since before starting kosherstreet, I had followed this lovely Food blog In Jennie’s Kitchen by Jennie Perillo.
Her love and passion for cooking great food came across loud and clear in her well written and perfectly thought out recipes. I am a HUGE fan. Since starting Kosherstreet, I have many times gone to her blog for inspiration on recipes and ideas to use here for you guys on KS.
I have recently found out that her husband Mikey of the last 16 years, suddenly passed away from a heart attack. I have never met this woman personally, but still my heart bleeds for her and her 2 very young children. Her entire life- as she knew it -was changed in an instance… She tweeted ““He’s gone. And my heart is shattered in a million pieces.”
A father – A Husband – Just no longer there…. – very hard to fathom and swallow.
On August 8th she posted this video ONE LAST DANCE she captured of her husband Mikey a few weeks before the tragedy dancing with their daughter. You can not watch this with out sobbing and your heart breaking for this beautiful family – and thinking how so very much this man will be missed by them.
The reason I am sharing this with you KS fans is because of two reasons:
1. On August 12, Jennie on her blog after her husbands death wrote about her last outing with her husband and his favorite Chocolate Peanut Butter Pie that she was meaning to make him, but never got around to doing before he died. She asked for those fans who wanted to do something in his memory – to make this delicious No-Bake pie on Friday as a tribute and to share it with those that we love. – Many of her truly amazing and talented fellow food bloggers have done just that – and have captured it on video like this beautiful one by her good Friends WORC -
I plan on making this pie this week even though I am late in doing so – I will post a pareve version if anyone wants to try it for shabbos.
2. For me personally, Jennie’s post was a little reminder -that yes work is here to stay and needs to be done – but no matter what – time with my family comes first! So if something does not get done when I want it to be – So be it. What is possibly more important? How many times do we just let them walk out the door with out saying I love you – or we are busy on the computer or phone with work – and not paying attention as we should be?
We have had many lessons sadly, in the past few weeks and years, of how important it is for us to remember all the many many Brochos (blessings) that we have. That Hashem is great and we must not forget what is important in life. That what ever time we have is precious and we must use it wisely – that sometimes we just don’t get that second chance to do something we have been meaning to do for our loved ones – to cease every moment we have together and really LIVE it!
As I make this pie I will be thinking of Jennie and her girls- and as I share and eat it with my family I will be silently praying to Hashem that we will be eating many such pies together in the future!
I thank Jennie for her graciousness in sharing with us her recipe and for her ability to make her tragedy and the symbol of Mikey’s Pie – into this incredible gift for us - a reminder lesson in love & family.
Giving everyone I Love an extra big hug and kiss today!
Creamy Peanut Butter Pie
Serves 10 to 12
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
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
1 teaspoon freshly squeezed lemon juice
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
IF you want to make a parave version of this pie:
- FOR CRUST
- 25 whole sandwich cookies
- 4 Tablespoons Margarine, Melted
- PEANUT BUTTER FILLING:
- 1 cup Creamy Peanut Butter
- 1 package (8 Ounce) Softened tofutti Cream Cheese
- 1-1/4 cup Powdered Sugar
- 1 pint Non-Dairy Whip Topping – Thawed
Crush the cookies until they’re fine crumbs. Pour melted margarine over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Using a hand blender – whip the non-dairy Topping into soft peaks and set aside.
In a separate bowl, beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth.Using a spatula, gently fold in the whip topping into the peanut butter mixture until everything is combined.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least 1.5 hours before serving.
Warning: This is ultra, ultra-rich.