A Peanut Butter Pie for Mikey, Jennifer & John

by Jessica on August 12, 2011

Peanut Butter Pie by My Baking Heart

My heart crumbled to pieces as I read the story of Jennifer Perillo’s husband Mikey, and his untimely death this past Sunday. I cannot imagine what she and her family are going through at this moment. The Bible teaches us not to fear death, but losing someone so dear to me is something that scares me to my core. I break down when I think of the pain and despair that Jennifer is feeling.

To help her and her two small girls in their grieving process, all Jennifer asked of us in the food blogging world was to “make a peanut butter pie this Friday and share it with someone you love… then hug them like there’s no tomorrow because today is the only guarantee we can count on.” When I read this, I immediately thought of John. He loves anything that includes peanut butter and I don’t think we tell him enough how much he means to our family. John is not only an asset to our business (as a long-time employee who sometimes voluntarily works seven days a week), but as a close friend to Dad, Mom, R and myself. He’s been with us during good times and bad – we’ve traveled across the country together and we’ve laughed so hard that we couldn’t breathe. I know that in those times, we’ve all grown a little closer. And if it came right down to it, either one of us would be there for the other if trouble arose. John isn’t just a friend, he’s family.

My version of ‘Peanut Butter Pie’ might look a little unconventional, but it’s creamy and sweet just the same. So good in fact, that John, Mom and I enjoyed a slice of it while we hid in the kitchen, away from the rest of the office – this pie was super-special and it deserved to be enjoyed together. We thought of Mikey, of Jennifer and most importantly, we celebrated life… and John.

Peanut Butter Pie by My Baking Heart

A Peanut Butter Pie for Mikey, Jennifer & John

Yield: 8-10 servings


  • 8 oz chocolate graham crackers
  • 4 tbsp unsalted butter, melted
  • 8 oz finely chopped chocolate or dark chocolate chips, divided
  • 1/4 c peanuts, chopped
  • 8 oz cream cheese, softened
  • 1 c creamy peanut butter
  • 1 c confectioners' sugar
  • 1 tsp pure vanilla extract
  • 1 c Sugar-Free Cool Whip


Add the graham crackers to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cracker 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 loaf pan. Melt half of 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 or freezer while you prepare the filling.

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 confectioners' sugar. Add the vanilla extract, then the Cool Whip. Increase speed to medium and beat until all the ingredients are combined and filling is smooth. Pour the filling into the prepared loaf pan.

Melt the remaining half of the chocolate and let cool for a few minutes. Then, drizzle the melted chocolate on top and refrigerate or freeze for three hours or overnight before serving.

Source: A 'My Baking Heart' original


Peanut Butter Pie by My Baking Heart


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{ 8 comments… read them below or add one }

1 nicole August 12, 2011 at 8:22 am

That looks delicious!


2 Sara August 12, 2011 at 10:33 am

It’s so sweet to see all the blog world reach out to Jennifer and her family! This pie looks delish. I love how you made it in a loaf pan.


3 Tricia August 13, 2011 at 6:46 am

Beautiful post! Thanks so much for taking the time to link up to the memoriam link-up. We are part of an amazing community!


4 Tres Delicious August 13, 2011 at 8:26 pm

Wonderful presentation. I love the way peanut butter has been applied here. Thanks for sharing, I will prepare this one.


5 Eliana August 23, 2011 at 6:05 am

Beautiful way to pay tribute Jessica.


6 Maggie September 19, 2011 at 12:45 pm

The sentiment behind this recipe is a lovely one,however,having tried it,there is one problem: putting a layer of melted chocolate over the crumb base,especially when the finished product requires refrigeration or freezing,results in a very hard,essentially impenetrable layer when you are trying to cut or eat this pie. Next time I would definitely skip that step. Otherwise very yummy!


7 Jessica September 19, 2011 at 4:16 pm

Sorry you had trouble with that layer, Maggie. Around here, that’s our favorite part! Once you’ve removed it from the fridge/freezer, Just let it sit on the counter for a little while before you serve it and it should soften a bit. 🙂


8 Leslie October 9, 2011 at 11:45 pm

so . . . i made your peanut butter pie after seeing it pinned (and then repinning) on pinterest. i LOVE peanut butter pie, and the story that goes along with yours is bittersweet.

anyway, i made it tonight, and boy was there a lot of peanut butter filling! whew! mine is mounded much higher than yours. i didn’t use cool whip, i used freshly whipped cream instead. but i don’t think that wold make a difference. who would argue with too much peanut butter filling anyway??? i am excited to try it tomorrow for lunch. yum!!


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