You’ll have to excuse me if none of this makes sense. My brain is  a little fuzzy right now as I try to put this into words.

I don’t bake. Or make anything desert-like. I just can’t – it’s too precise and to be honest, requires too much effort for someone as easily distracted as myself.

However last night, I made a pie. A pie for Mikey, the husband of the wonderful writer and food blogger, Jennifer Perillo, who unexpectedly passed away of a heart attack.

Somehow she was able to put together this beautiful post  for her husband and requested that for all of us who wanted to do something to assist in her healing, to make a peanut butter pie. His favorite.

How could we not? Peanut Butter Pie it is! And not just food bloggers, but people all over the world are making a pie for Mikey.

We’re all communicating with our hands and our hearts. A simple gesture that is making a difference. This moment is so inspiring, that I can barely find the words for it – this community of some of the most treasured souls I know.

I cried while I made the pie…hell, I’m crying now. If you have the chance today, make one too. Share it with someone you love. Tell them how much you love them.

Make a phone call to someone you’ve been meaning to call. Smile at people. Hug your kids until they’re annoyed.  Pay attention to the details.

Jennifer, you and your girls are in my thoughts with love and light.

———

Creamy Peanut Butter Pie (Recipe from Jennifer Perillo)

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

Directions:

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.

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