Yesterday I read the news of Jennie's husband on Gluten Free Girl. I sat at my desk at work and cried. I don't even know Jennie. To be honest I had only read her blog a handful of times, but to read Shauna's description of her amazing friends and then to hear how the life of Jennie's husband Mikey had ended so suddenly, so unavoidably... my heart simply broke for her.
One reason this hit so close to home for me is that my own husband is a "Mikey"... to see her husband dancing with his daughter, to read Jennie's tribute to her Mikey... it made me stop and call my husband immediately to let him know how much I loved him.
Then I read these words in Jennie's post, "...I kept telling myself I would make it (peanut butter pie) for him tomorrow. Time has suddenly stood still, though, and I'm waiting to wake up and learn to live a new kind of normal. For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there's no tomorrow because today is the only guarantee we can count on."
So I made a peanut butter pie. Because it was what I could do.
And this weekend I am also making chocolate chip cookies for my Michael. I've promised him the past few months I would make those cookies, his very favorite... and I haven't. I've forgotten. I've been too busy. I haven't made time. And it is now time to change that pattern.... this man I love who makes so few requests... the least I can do is make him a batch of chocolate chip cookies to show him how much I love him.
In memory of Mikey and to honor sweet Jennie and her children, here is a peanut butter pie. If only there was more I could do...
Gluten Free, Dairy Free Creamy Peanut Butter Pie
free of gluten, dairy, soy, and eggs
created by Carrie Forbes
makes one 9" pie
1 cup crushed gluten free cookie crumbs (I used Enjoy Life Vanilla Graham Cookies)
1 tbsp. cocoa powder (omit, if using gluten free chocolate cookies)
2 tbsp. palm shortening
Pie Ingredients:1 cup creamy natural peanut butter
1 (13.5 oz) can coconut milk
3/4 cup sugar
2 teaspoons vanilla
2 tablespoons chia seeds mixed with 1/3 cup hot water, set aside for a few minutes to gel
To make the chocolate crust: Mix crushed gluten free cookie crumbs with the cocoa power. Cut in the palm shortening and mix with a fork or with your fingers until the crumbs stick together slightly. Pour the crumbly mixture into a glass pie pan and press into the pan until it evenly covers the bottoms and the sides. Set aside.
To make peanut butter filling: A) If you have a high powered blender like a vitamix or blendtec, add all ingredients to the blender and blend on high for several minutes until thoroughly combined and super creamy. Pour into pie crust. Top with chocolate chips if desired and place in refrigerator for several hours to set. B) For a "regular" ol' blender, add the chia seeds mixed with water to the blender and blend on high until the mixture has been thoroughly pureed. Pour pureed chia seeds & water into a large bowl and whisk in the peanut butter, sugar, vanilla, and coconut milk. Whisk together until super creamy. Pour into pie pan. Sprinkle chocolate chips on top if desired and then place in refrigerator for several hours to set before serving.
Carrie's Notes: In hindsite to make this again in my vitamix I would first puree the chia seed/water mixture then add the coconut milk, blending again on high and finally adding the peanut butter, sugar, and vanilla... this is a very THICK batter and I had to blend it on high using the tamper consistantly to blend the ingredients well! But this pie is so worth the effort! Tamper away and enjoy this awesome, vegan pie!