We’re a little behind on this. Actually, very behind. But when we learned of Jennie Perillo’s loss, and the dessert she encouraged the entire food blogging community to prepare in honor of her husband Mikey, we knew we had to create our own. It just took us longer than we planned.
We were completely blown away by how the blogging community joined together and agreed to make Mikey’s favorite dessert. In fact, over 1,000 bloggers joined a Facebook page dedicated to preparing the pie. Jennie was moved by everyone’s engagement and the showering of love and support from blogging friends and readers and so were we.
The variety of different pies created was impressive and we set out to add to the mix. We liked the idea of preparing individual peanut-butter pies and instead of an oreo crust, we used crushed speculoos cookies. It’s a fast, no-bake recipe that ANY peanut-butter fan will love.
Ingredients
- 16 Speculoos cookies
- 4 tablespoons unsalted butter, melted
- 1 cup heavy cream (crème fleurette)
- 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
How-to
- 1. Put the speculoos cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir. If you do not have a food processor, crush the cookies with the bottom of a bowl or glass.
- 2. Evenly divide the crumbs between your individual jars/glasses and press into the bottoms of the dishes to form a crust.
- 2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling. If you do not want to make your own whipped cream, any whipped topping should do the trick.
- 3. Beat the cream cheese and peanut butter on medium speed in a mixing bowl until smooth. Reduce speed to low and gradually add in confectioners’ sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Scrape down the sides of the bowl as needed.
- 4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
- 3. Spoon the filling into your individual jars or glasses. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls.
All our condolences to Jennie and her children.