Peanut Butter Pie for Mikey

Peanut Butter Pie

 

As many of you have probably heard by now, Jennie of Jennie’s
Kitchen recently lost her dear husband Mikey of a sudden heart attack. She said
she had been putting off making him a peanut butter pie, so she has asked the
blogging community to make his favorite dish in his honor. When I read Jennie’s
story yesterday, I knew we had to participate in this event. Our heart goes out
to Jennie and her children. If you also made a pie in Mikey’s honor today, let
us know and we’ll send you some free Kelapo Coconut Oil!

 

Here’s our coconut oil recipe version of Mikey’s Peanut Butter Pie

 

Chocolate Crust:

1 1/2 cups Oreo Cookie crumbs

 

2 tablespoons granulated white sugar

 

6 tablespoons Kelapo Coconut oil, melted

 

Peanut Butter Filling:

 

8 ounces cream cheese, room temperature

 

1 cup chunky peanut butter

 

1 cup powdered sugar

 

2 teaspoons vanilla extract

 

1/2 cup heavy whipping cream

 

Chocolate Crust: 
Preheat oven to 350 degrees F and place oven rack in the center of the
oven.

 

In a large bowl, mix together the chocolate crumbs, sugar,
and coconut oil. Press onto the bottom and up the sides of the pie pan. Place
in the preheated oven and bake for about 8 – 10 minutes or until firm. Remove
from oven and place on a wire rack to cool.

 

Peanut Butter Filling: In the bowl of your electric mixer,
or with a hand mixer, beat the cream cheese and peanut butter until well
blended and smooth. Add the sugar and beat until fluffy. Scrape down the sides
of the bowl and beat in the vanilla extract. In a clean bowl, beat the whipping
cream until soft peaks form. With a rubber spatula, fold the whipped cream into
the cream cheese mixture. Pour the filling over the cooled chocolate crust and
smooth the top. Cover loosely and place in the refrigerator for 3-4 hours or
until firm.

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