Who would have ever thought that you could get so attached to people that you don’t even know. But I find myself in tears as I think about Jennifer Perillo of In Jennie’s Kitchen.
For those that don’t know, her husband passed away suddenly earlier this week of a heart attack.
I have lost my son, my father and my brother, all tragically. I cannot imagine adding my husband to that list. My heart just breaks for her.
So in honor of her and her husband Mikey, I am making a peanut butter pie today. Mikey’s favorite, as well as my husband’s. And saying a prayer for Jennie and her family.
I can’t remember exactly where I got this recipe. But of all the PB pies I’ve made, this is the one my husband likes the best.
*PEANUT BUTTER PIE*
- 1 whole 8-inch Oreo (or Graham Cracker) Pie Crust
- 8 ounces, weight Cream Cheese
- 1 cup Peanut Butter
- ½ cup Sugar
- 1 teaspoon Vanilla
- 8 ounces, Cool Whip
Beat the cream cheese and sugar until smooth. Add the peanut butter and vanilla. Gently fold in the Cool Whip.
Spoon the mixture into the prepared pie crust. Sprinkle with chocolate shavings. Refrigerate for at least 4 hours, or until firm.
NOTE: You can also put the filling into individual sized crusts, as pictured above.