I made my first peanut butter pie. And I shared it with people I love.

After reading the very sad post on In Jennie’s Kitchen that was circulating in the food blogger world this month, I was inspired. I thought it was a perfect tribute to ask her readers to bake that favourite pie she never got around to making before her husband’s sudden passing, and share it. I totally get the food memory thing. I make things that my mother loved and it’s like a piece of her is here again. So in order to seize the moment, I got to work and made the pie. With a few modifications of my own. Surprise! I topped it with salt. It just might be the best dessert I’ve ever made.

Mikey had good taste. I really will think of how lucky I am to be here, to be eating it, and to be living, when I make it again and again. Sappy? I know. But that’s some damn good pie.

Creamy Peanut Butter Pie

Serves 10 to 12

1 cup chocolate wafer cookie crumbs

4 tablespoons butter, melted

1/2 cup finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped unsalted peanuts

1 cup heavy cream

1 cup cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1-3/4 cups sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

1/4 cup chopped unsalted peanuts (for the topping)

1 tsp Fleur de Sel (for the topping)

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.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle 1/4 cup of 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.  Top with remaining 1/4 cup of chopped peanuts and sprinkle with Fleur de Sel. Refrigerate for three hours or overnight before serving.