Yesterday, as I opened Tastespotting, I wondered why there was a page full of Peanut Butter Pies. A few clicks later, I was directed to a blog post from Jennifer Perillo about the sudden loss of her husband, Mikey. She asked to bake Mikey’s favorite Peanut Butter Pie and share it with our loved ones. Although I don’t know them personally, I made a couple of mini Oreo Peanut Butter Pies as a tribute.
Jennifer’s post reminded me of six years ago when my own grandfather passed away. Literally a couple of days before he passed, my dad kept telling us to visit our grandfather as his condition was worsening. I kept putting it off until he passed away a day before my birthday. I felt so guilty about not seeing him for the last time that broke down as I saw him in the wake.
Since then, although we have our differences and bicker with each other, family is still the most important and constant thing in life and which I hold dear more so especially after having been away from them even for a few months to study abroad. Treasure the ones in life that you hold dear as the saying ‘you never know how much something is worth until it’s gone‘ had never been truer.
I just want to say that I’ve never been more proud to be part of the food blogging community. Food truly brings everyone together no matter how many miles apart. To Jennifer, her family and to all who has lost a loved one, my heart goes to you through these hard times.
I didn’t thoroughly followed the original recipe but made enough for 2 flat ramekins about 4″ in diameter. The texture was both creamy and crunchy from the crust and the filling (I used crunchy PB instead of creamy). It was delicious, something I will definitely make again. Thank you, Jennie.
Peanut Butter Pie with Oreo Crust
makes enough for 2 4″ ramekin
adapted from In Jennie’s Kitchen
10 oreo cookies, grounded
3 tbsp. butter, melted
1/2 cup cream
1 tbsp. sugar
1/4 cup creamcheese
2 tbsp. peanut butter (I used crunchy)
2 tbsp. confectioner’s sugar
-Combine oreos and butter and line ramekins/pans.
-Whip cream and sprinkle sugar until medium peaks form. Set aside until needed.
-Cream creamcheese and peanut butter together. Add confectioner’s sugar.
-Fold in whipped cream.
-Pour onto prepared ramekins/pans and refrigerate for at least 2 hours.