There's been a lot of buzz around the foodie blogosphere about this blogger, Jennie. You see, her husband suddenly died from a heart attack, leaving behind Jennie and their 2 daughters. Before her husband passed away, she had been meaning to make his favorite Creamy Peanut Butter Cream Pie but never got around to it. So she asked her readers and other fellow bloggers to make the recipe in his honor and to celebrate his life.
I wasn't a follower of Jennie's blog, but I found this touching story through The Brown Eyed Baker. It helped me reflect on my own life and reminded me to not take everything I have for granted. Little things hubby does that annoys me, or the little things that my daughter does that upsets me are all trivial and will eventually resolve themselves. But I only have one time with them, and that time is NOW. I need to always remind myself to enjoy my time with them, because tomorrow is always so uncertain.
There was a time when hubby and I thought we would never be able to start our own family. And when our little princess came into our lives, she was the best gift we could ever imagine. I made a promise to myself to always treasure this gift. I still hold on to that promise everyday. Jennie asked to make this recipe for someone we love, and "then hug them like there's no tomorrow because today is the only guarantee we can count on." Words we should always live by.
Crust
8 ounces Oreo cookies, crushed into fine crumbs
pinch of salt
4 Tbsp. unsalted butter melted
4 ounces semi sweet chocolate chips
1/2 cup heavy cream
1/4 cup chopped peanuts
Filling
1 cup heavy cream
8 ounces cream cheese, softened at room temperature
1 cup creamy peanut butter
1 cup confectioner's sugar
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla extract
1 tsp. freshly squeezed lemon juice
Topping
1/3 cup semi-sweet chocolate chips
1 tsp. shortening
1) In a medium bowl, combine Oreo crumbs, salt and melted butter, tossing with a fork until evenly moistened. Press onto the bottom of a 10-inch spring-form pan (if using a 9-inch pan, spread the crust about 1 inch up the sides. Place in the freezer for 10 minutes.
2) While crust is in the freezer, place the 4 ounces of chocolate chips in a small bowl. Heat the 1/2 cup of heavy cream in a small saucepan and bring to a full boil. Pour heated cream over the chocolate chips and let sit for about a minute. Stir gently with a rubber spatula until completely smooth and glossy. Pour over the bottom of the crust, tilting the pan until it cover the entire bottom of the pan. Sprinkle with the chopped nuts and refrigerate while making the filling.
3) Using an electric mixer with a whisk attachment, whip the 1 cup heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a medium bowl and refrigerate until ready to use.
4) Using the electric mixer with the paddle attachment, cream together peanut butter and cream cheese on medium speed until light and fluffy. Reduce speed to low and gradually add the confectioner's sugar until completely incorporated, scraping down the sides. Add condensed milk, vanilla extract and lemon juice. Continue beating on medium speed until fully incorporated.
5) Using a rubber spatula, fold in about 1/3 of the whipped cream to lighten the mixture. Very gently, fold in the remaining whipped cream until no streaks of whipped cream remain. Pour filling onto prepared crust.
6) Place the remaining 1/3 cup of chocolate chips and shortening in a small bowl. Microwave in 30 second increments until completely melted and smooth, stirring after each 30 seconds. Drizzle melted chocolate over the pie filling. Refrigerate pie for 3 days to overnight before serving.
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