The plus side of our vast use of technology, is how fast info can now travel. When you stop and think, it is truly amazing how we have come together as a global society. With facebook, we can become friends with people we never would have been able to meet. As we sit nestled in our little spaces we call home, we are part of a world wide community our parents could never have dreamed about. We are able to partake in events that a few years ago, we would never be apart of.
While on facebook the other day, through a post, I learned of a sudden death of a person I have never known. Even though I have never known this person, or his immediate family, I was touched by the postings of his wife. It got me thinking of how I would be if my husband suddenly past away. Sometimes I need those little reminders of how precious life can be.
Tomorrow, has been dedicated to her late husband Mikey. The tribute is to make a peanut butter pie and share it with your friends and family. Here is the link:
In case the link does not work, here is her posting of the peanut butter pie:
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.
I will be making my pie this afternoon, all are welcome to join us. It would be great fun if people would take pictures of their pies, and their sharing it with others!
Happy Pie Making!
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