Peanut Butter Pie

I currently follow about two hundred baking/food blogs on my Google Reader. One of those blogs belongs to Jennifer Perillo. Jennifer lost her husband Mike last week due to a massive and sudden heart attack. He left behind Jennifer and their two daughters. She posted a simple and heartwrenching message on Twitter: “He’s gone.” My heart is broken for her.

Twitter and Facebook immediately exploded with an outpouring of love and support. Jennifer asked that everyone make a peanut butter pie for someone they love — as it was something she was going to do for Mike, but life kept getting in the way and she never found the time. Hundreds, if not thousands, of people have made peanut butter pies this week — pies for the ones they love and for Mikey.

When people tease me about my love (and sometimes obsession) with social media, I love that I can point to instances like this to show the immense good that can come from it. So many people, many of which never knew or spoke to Jennifer, are helping her grieve.

If you are on Twitter, be sure to check the #apieformikey hashtag. You will be inspired by the outpouring of support. The food blogging community isn’t perfect and we don’t always get along flawlessly, but I am proud to be a part of a group that always joins together, without abandon, when someone needs help.

So hug the ones you love extra tight today & make a peanut butter pie.

Yield: About 8 slices of pie

Peanut Butter Pie

Peanut Butter Pie

Rich, creamy, peanut butter-y perfection!

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes


For the crust:

  • 25 Oreo cookies
  • 4 Tablespoons butter, melted

For the filling:

  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1-1/4 cups powdered sugar
  • 8 oz Cool Whip, thawed


    1. Preheat oven to 350F.

    2. Crush the Oreos in a food processor until they are crumbs. Pour the melted butter over the Oreo crumbs and stir with a fork to combine. Press into a pie pan and bake for 5-7 minutes, or until set. Remove from oven and allow to cool completely.

    3. Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed Cool Whip and mix, scraping the sides as needed.

    4. Pour the filling into the crust, evening out the top with a spatula. Chill for at least 1 hour prior to serving. Top with chocolate chips or crushed Reese’s peanut butter cups.


Your yield will depend on how big or small you cut your pieces of pie.

Recipe credit: The Pioneer Woman

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe