Peanut Butter Puddin’ Pie (for Mikey)

August 14, 2011

Here’s something you’ve never heard before: love knows no bounds. It doesn’t have limits or a definite physical shape. Love changes, transforms, evolves, but never has an expiration date. You love those who don’t love you back. You love those you keep close to you and you love those who you let go, who’ve let you go. You love those who have left, forever. You love those you do not know and might never know because they are human and worthy of love.

I don’t know Jenny. I might never know Jenny. I didn’t know Mikey. This peanut butter (puddin’) pie is for him. I’m so sorry for your loss.

Peanut Butter (Puddin’) Pie

Yields 6 to 8 servings

For the pudding


½ cup granulated sugar

5 teaspoons corn starch

Pinch of salt

1 ¾ cups milk (not fat-free)

½ cup heavy whipping cream

½ cup creamy peanut butter

1 teaspoon vanilla extract


1. Whisk together sugar, cornstarch and salt in a medium saucepan.

2. Gradually mix in milk, then cream.

3. Put medium saucepan over medium heat and whisk constantly until mixture comes to boil (anywhere between 10 and 20 minutes, mine took forever, for some reason). Boil until thick, still whisking constantly, for another 30 seconds.

4. Add peanut butter and bring pudding mixture back to a boil, whisking frequently.

5. Remove pudding from heat and stir in vanilla extract.

6. Let pudding cool to room temperature, with the surface covered in plastic to avoid a skin.

For the crust


25 whole oreos, crushed to fine crumbs (best done in some sort of food processor)

4 tablespoons unsalted butter, melted


1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine oreo crumbs and melted butter and stir until crumbs are coated.

3. Press crumb mixture into an 8 or 9-inch pie pan, pressing crumbs into an even layer both on the bottom and up the sides of pan.

4. Bake crust in preheated oven for 5 to 7 minutes, or until crust sets.

5. Cool to room temperature.

For the filling


1 batch prepared peanut butter pudding (see above)

1 8 ounce tub cool whip (or other whipped topping)

Optional: Extra oreos to crumble on top or layer in between pudding and whipped topping, chocolate curls, marshmallows, M&Ms, or other candy topping for decoration


1. Fold one half of prepared topping into pudding until combined well.

2. Set aside other half.


To assemble pie


1. Pour pudding and whipped topping mixture into cooled piecrust. Spread evenly.

2. Spread other half of whipped topping evenly over pudding mixture.

3. Add additional toppings if desired.

4. Place pie in fridge (or freezer, for a frozen treat), covered, for at least one hour or overnight.

Slice and serve. Store pie covered and refrigerated.


It’s a common thing to assume the people you love know you love them, and it’s a common thing to forget that every moment you have with one another is extraordinary, even if it’s fleeting. It’s easy to get bogged down in your own stuff but it’s also easy to take a minute, step outside yourself, and appreciate the time you have with the people you love. I say it’s easy but don’t do it nearly enough; I promise to do more that, of telling (and showing) people how much they mean to me.


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