One day last week I was reading a tweet by a fellow food blogger I follow. It was about making Cherry Slushies. The next tweet was titled For Mikey. And the next, The Last Dance. Something was wrong.
Mikey died of a massive heart attack. The Last Dance was heart breaking as was Jennifer's tweet, "I was hoping he would come to me in my dreams last night." She never got a chance to say good bye or that she loved him.
I know for a fact that we, as food bloggers, give our love in the form of food. When you are sad, we cook for you. When we want to express our love, we cook.
I can't even imagine what Jennifer and her two small girls are going through now. I do know that I ache terribly for her.
She asked in her blog that as a way of helping her heal from the pain— that we cook—something we all understood right away. She asked that we bake Mikey's favorite pie, and to honor him, to share it with someone we love, to tell them before the next morning breaks that we love them. As she did'nt have a chance to do with Mikey.
Friday, August 12th.
The day hundreds of food bloggers around the world are baking that pie in Mikey's memory and sending our love out into the universe. Hopefully some of it will find its way back to Amy and her babies and keep them safe.
On my part, I am sharing the pie I made with my mom. I told her the story. And I told her that I love her.
Recipe for Mikey's Favorite Peanut Butter Pie
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 peanut butter
1 cup confectionary sugar
1- 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1. 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, stir with a fork to mix well. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
2. Melt the chocolate in a double boiler or in the microwave. Pour over the bottom of the cookie crust and spread to the edges. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
3. Beat the heavy cream until stiff peaks form. Transfer to the refrigerator until ready to use.
4. Beat the cream cheese and peanut butter until light and fluffy. Reduce speed to low and gradually beat in the confectionary sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed and beat until all the ingredients are combined and the filling is smooth.
5. Stir in 1/3 of the whipped cream. Fold in the rest of the whipped cream. Pour the filling into the prepared pan. Drizzle melted chocolate on top and refrigerate for three hours or overnight before serving.
Share this recipe with those you love.