Today, all over the world, people are making a pie for Jennifer Perillo’s Mikey.
We made one yesterday, so we could freeze it, take it on the airplane for our trip to Utah, and eat some on a family picnic. (The Aherns are gathering. There will be hiking and white water rafting.)
I believe we’ll be raising our forks to Mikey about the same time as his memorial service in New York.
This is a damned fine pie. And I can’t think of a better reason to make it than this.
Of course, our pie was gluten-free. We followed Jennie’s recipe for creamy peanut butter pie, substituting Udi’s chocolate chip cookies for the regular cookies in the recipe. You could use Jean Layton’s recipe for homemade chocolate cookies, if you have the time. For real decadence, use World Peace cookies from Dorie Greenspan.
Instead of whipped cream, we made cashew cream, using this recipe. It was fantastic. The nutty taste of the cashew cream worked so well with the taste of the peanuts that I would make it that way even if Danny and Lucy could tolerate cream.
If you need to make this entirely dairy-free, you could use tofu cream cheese. And try this recipe for dairy-free sweetened condensed milk. I might also try coconut milk cooked down with a little sugar and vanilla.
And if you can’t have peanuts? Use almond butter or sunbutter for the filling, with the nuts or seeds you can eat instead.
Seriously, anyone can make this pie. We hope you make it for someone you love today.
And if you do make a pie, and you’re on Twitter, the hashtag is #apieformikey. If you tag your post with that, Jennie will able to find them all someday.