Peanut Butter Pie

This peanut butter pie was made with someone specific in mind. 

I didn't know them, but Mikey was the other half of Jennifer Perillo, a fellow food blogger.  Jennie unexpectedly lost Mikey last week, and through her heartbreak and sorrow she asked the food blogging world to remember her husband by making a peanut butter pie. His favorite.  So Mikey, this one's for you.

Peanut Butter Pie

Filling: 1 can evaporated skim milk (12-ounce)

1 envelope plain gelatin (1/4-ounce)

1 package low-fat cream cheese (8-ounce Neufchatel), softened

1/2 cup confectioners sugar (10x)

3/4 cup reduced-fat creamy peanut butter

3 teaspoons vanilla extract

Crust:

2 packs low-fat chocolate graham crackers

3/4 stick of butter

Topping:

3 cups Marshmallow Fluff

3 cups mini marshmallows

1/4 stick of butter

Semi sweet chocolate chunks

Reese's peanut butter cups - mini's

Whisk milk and gelatin together in medium-size heavy saucepan set over low heat. Whisk constantly until mixture boils and gelatin dissolves completely (about 2 minutes). Transfer to heatproof bowl and cool 15 minutes.

Meanwhile, beat cream cheese and 10X sugar at low mixer speed in large bowl until smooth (about 1 minute). Scrape down sides of bowl, add peanut butter and vanilla, and beat 1 minute more. Again scrape down sides of bowl. With mixer still at low speed, slowly add milk-gelatin mixture and beat until very smooth (about 2 minutes.) Don't forget to scrape down sides of bowl at half time.

Set pie crust in 10-inch pie pan or on small baking sheet (this is to catch any spills), then carefully pour in peanut butter filling (it will come right to top of crust). Set uncovered in refrigerator and chill several hours until set. Cut into wedges, drizzle with hot fudge sauce and serve.

Gather your ingredients...

Crush the chocolate graham crackers....

and mix them with the softened butter.

Make sure you crush the crackers as much as possible.

Then use the back of a spoon (or your fingers) to push it into the pan. I used a tart pan, but any pie plate will do nicely.

Pretty.

Whisk milk and gelatin together in a saucepan over low heat.

Whisk it constantly while on the stove until the mixture boils...about 2 minutes. Transfer to a heatproof bowl and cool for about 15 minutes.

Meanwhile in a mixing bowl, beat cream cheese and confectioners sugar until it's smooth. Scrape down the sides of  your bowl, then add peanut butter and vanilla and beat about another minute more.

With the mixture at low speed, slowly add the milk-gelatin mixture and beat until very smooth.

Slowly pour the peanut butter mixture into your graham cracker crust.

Put it in the refrigerator (uncovered) to set for several hours. Please note that you may need to hire an armed guard at this juncture.

Place the Marshmallow Fluff, mini marshmallows and butter in the top of a double boiler and bring to a boil. If you don't have a double boiler, DON'T PANIC! Simply place the ingredients in a bowl and set the bowl over a pan of boiling water. Stir the mixture until it is almost smooth. Be careful because you don't want all of the mini-marshmallows to melt.

When the marshmallow is soft enough to spread, then carefully smooth it over the top of the peanut butter

pie.

Sweet Moses! I just turned that cute little peanut butter pie into a giant Fluffernutter! 

Roughly chop the chocolate chunks and Reese's cup minis and sprinkle across the top of the pie.

Then take your favorite blowtorch and roast your marshmallows!

 Gulp.

Jennifer, I made this pie for Mikey....

but I saved this slice for you.