Sometimes food equals love.
Today, people all over the world are making peanut butter pie- and sharing it with someone they love. Making the pie is a simple show of support for Jennifer Perillo of In Jennie’s Kitchen. She lost her husband Mikey this week. There are no words that can change that. But, friends and strangers can make a pie for Mikey.
Here’s my recipe for peanut butter pie. I hope you enjoy it with someone you love.
Mini Chocolate Peanut Butter Pies (Vegan)
1/4 cup vegan semisweet chocolate chips
1 tablespoon creamy natural peanut butter
15 mini baked fillo shells (1.9 ounce package)
15 small scoops dark chocolate coconut ice cream (non-dairy frozen dessert)
Chopped cocktail peanuts
Combine chocolate chips and peanut butter in a small saucepan. Cook and stir over low heat until melted and smooth. Spoon the chocolate mixture into the fillo shells. (About a rounded 1/2 teaspoon per shell.) Refrigerate or freeze for 10 minutes or until set.
To serve, top each fillo shell with a scoop of coconut ice cream. Garnish with a sprinkle of chopped peanuts. Serve immediately.
Makes 15 mini ice cream pies
Tip: A small cookie scoop (1 tablespoon volume) works perfectly for scooping the ice cream.
More peanut butter pies for Mikey:
Search #apieformikey on Twitter
Find peanut butter pie blog links in a roundup from The Tomato Tart