It is through this love that she and her girls will be able to find the joy, laughter and memories that will live with them for their entire lives. I recently loss my grandmother unexpectedly. There was no time to say goodbye, you just hope they KNEW how much you cared and loved them. There was no time to laugh one more time at a past memory, you just hope they KNOW you are still laughing when you think of them now.
By making this pie, I was able to remind myself that I still have the love of my life with me and that I should not take for granted our 24 years together. I should stop and say thank you more often. I should say I love you more than once a day. A hug is not a disturbance. The laughter we share is medicine for our soul. We are blessed that we still can hold hands, have a date night and continue to share our lives together.
I don't believe death is the final chapter in our lives, I believe that we will always be connected and that the influences from beyond the veil are ever present in our lives and those of our children. It is sad, when the one we love passes. We cry, we wonder why, we hurt, we are scared but we also find the strength to continue, to lift up and eventually to laugh again.
Having felt loss before of a loved one, my hope and prayer for Jennie and her family is that they find strength in each other, to keep Mikey's memory alive and to find happiness in the days and months to come. I believe he would want this for his family, I know that I would, if I was the one looking at my family with eternal eyes.
I made the recipe from Jennies blog for Creamy Peanut Butter Pie. It is below.
Creamy Peanut Butter Pie
Serves 10 to 12
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-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
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, 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.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. 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 confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (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. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
NOTE: I sprinkled cocoa powder on my top. I used a package of GF Glutino cookies for the chocolate wafer...just remove the center filling. ENJOY