This should have been a post about Blog Her- that amazing event that manages to bring almost 3800 women and 6 guys together to talk about blogging, being 360 degree women, community building, and having a voice in the blizzard of social media.
But it isn’t.
Because just after getting home from BlogHer 11, I found out an amazing man had died.
A man who I will never have the joy to meet, who has none the less affected my life and work.
He was husband to a woman who I love to read, dad to two little girls I was fortunate to see by video.
He died suddenly, without the chance to say goodbye to his loved ones.
His wife has asked for one thing to be done. To make a pie for Mikey.
And I will, because I know what it is like to lose a husband far too young.
to be left with a band of gold hung around your neck and a feeling that life will never be the same again.
When a friend makes a request at these grieving times, the simplest and hardest thing to do is limit myself to just that. I want to open my arms and heart to try to protect everyone from the hurt.
But sometimes the pain is where the future growth lies.
For Mikey, and Christopher.
This is Jennie’s recipe with a few tweaks to make it Gluten-Free Peanut Butter Pie Recipe and to reduce the amount of sugar. For those who need a peanut free version, there is a substitution included as well.
Cause after all, don’t we all want to help?
- 15 or so (8 oz) gluten free chocolate cookies ( this is one half of a batch of the cookie mixture, freeze or fridge the rest) or use KinniToos Chocolate Sandwich Creme cookie
- or similar sandwich cookies and scrape off the cream.
- 4 tablespoons butter, melted- optional-see note in step one
- 1 cup heavy cream
- 8 ounces 223 grams cream cheese
- 1 cup 170 grams creamy-style peanut butter- please don’t try to substitute freshly ground, it won’t work. Feel free to substitute SunButter- Organic Sunflower seed butter if you need to avoid peanuts.
- ¼ cup 33 grams honey
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 4 ounces finely chopped chocolate or semi-sweet chocolate chips
- ¼ cup chopped peanuts (optional)
- Add the cookies to the bowl of a food processor and pulse into fine crumb, or just bake the cookie dough in the bottom of the springform pan and eliminate the next step. (this way you also eliminate a bit of the richness -but not much- of the pie) If you pat the cookie dough into the bottom, use a bit of plastic wrap to smooth it out and up the sides.
- It will only reach about an inch up the sides. That is how I made it for the pictures.
- If you use the cookie 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. 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 honey.
- Add the vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
- Stir in ⅓ of the whipped cream into the filling mixture. This 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.
- Melt the chocolate in a double boiler or in the microwave.
- Drizzle on top of prepared pie, spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate if desired.
- Refrigerate for three hours or overnight before serving.