Friday, August 12, 2011

A Pie For Mikey

I have never met Jennifer Perillo, but her story has touched me. She unexpectedly lost her husband last week, and when the food blogging community reached out to comfort her, she had one request:

"For those asking what they can do to help my healing process, 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." - from For Mikey - In Jennie's Kitchen

She asked, and we complied. Check out this amazing list of food bloggers and the peanut butter pies they have shared with those they love.

one prepared pie crust
3/4-1 cup powdered sugar
3/4 cup creamy peanut butter
2/3 cup sugar
dash salt
3 cups milk (2% or whole)
2 tablespoon butter
4 egg yolks (save whites for meringue)
1/4 cup corn starch
1 teaspoon vanilla
1/2 tsp. cream of tartar
4 egg whites (reserved from filling)
6 tablespoon granulated sugar

Prepare the pie crust (make from scratch, bake a frozen or roll-out, or open a pre-made chocolate cookie-crumb crust...which is what I did)
Combine powdered sugar and peanut butter with a fork or pastry blender until smooth.
Press half of the peanut butter mixture into the pie crust.
Combine next 6 ingredients (sugar through corn starch) in a saucepan.
Whisk until smooth.
Bring to a boil and boil (stirring constantly) for 2 minutes until the mixture thickens. 
Add the vanilla.
Pour filling over the peanut butter layer. 
Prepare meringue by beating cream of tarted and egg whites until stiff peaks.
Gradually add granulated sugar.
Spread meringue over the filling and crumble remaining peanut butter mixture between meringue peaks.
Bake at 350 for 10 minutes to brown meringue.

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