A few days ago a quick visit to Twitter left me staring at some shocking news. Food blogger Jennifer Perillo’s husband had passed away due to a sudden, unexpected heart attack. I don’t know Jennifer well, but those words broke my heart.
Bombarded with email messages and offers of help, Jennifer sent out a simple request “For Mikey.” What did she want us to do? To make her husband Mikey’s favorite Peanut Butter Pie recipe and share it with someone we love.
Jennifer’s post about this pie took me back to my childhood. While on a business trip to New Orleans, my dad found a Peanut Butter Pie recipe in the newspaper. The recipe was clipped and brought home.
For years we enjoyed this pie as a family. That is, until Logan was diagnosed with a severe, life-threatening peanut allergy. I haven’t had the pie in at least 6 1/2 years.
For quite sometime I’ve been meaning to use my favorite Barney Butter Peanut-Free Almond Butter to make a peanut-free version of this pie that would be safe for Logan to enjoy.
I’m ashamed that it took Jennifer’s tragedy and request for me to finally complete this task I’ve had in the back of my mind for so many years. So here it is. Peanut-Free Peanut Butter Pie.
Just a tad different from the one I grew up with with a crust made of chocolate cookies rather than vanilla wafers and almond butter instead of peanut butter, but still just as good and just as worthy of sharing with someone you love.
So on this last day of summer I’ll be sharing this pie I love with the family I love. And even though the kids have been making me crazy for the last week, I’ll cherish every moment that I’m able to spend with them.
Because I’m here. Alive. And a day with kids fighting in a house full of mess is better than any day that I’m not able to be with them.
More Peanut Allergy Posts
Find more Peanut Butter Pie recipes on the Facebook page “Peanut Butter Pie for Mikey Friday.”
Yield: serves 10-12
Prep Time: 30 minutes
Chill: 3 hours
Total Time: 3 hours 30 minutes
Just a tad different from the one I grew up with with a crust made of chocolate cookies rather than vanilla wafers and almond butter instead of peanut butter, but still just as good and just as worthy of sharing with someone you love.
Ingredients
- 8 ounces chocolate cookies
- 4 tablespoons butter, melted
- 4 ounces finely chopped chocolate or semi-sweet chocolate chips
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 cup creamy-style peanut-free Almond Butter
- 1 cup powdered sugar
- 1 – 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- Garnish: whipped cream and mini chocolate chips or chocolate shavings
Instructions
- Process the cookies in a food processor until fine crumbs are formed. Combine the cookie crumbs with the melted butter and stir well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan. (I used 4 4 mini springform pans and divided the crumbs evenly).
- Melt the chocolate in the microwave - 30 seconds at a time at 50% power, stirring in between each 30 seconds. Spread on the bottom of the cookie crust using a spatula. Set the pan aside in the refrigerator.
- Beat the heavy cream using a stand mixer until stiff peaks form. Set aside in a bowl in the refrigerator. Add the cream cheese and almond butter in the stand mixer bowl. Beat on medium until combined and fluffy. Reduce to low and gradually add the powdered sugar, 1/3 cup at a time. Slowly add the sweetened condensed milk, vanilla and lemon.
- Beat the mixture on medium, stopping to scrape the sides of the bowl with a spatula as needed, until all the ingredients are combined and the mixture is smooth.
- Stir half of the whipped cream into the mixture. Then fold the remaining whipped cream in. Add the filling to the prepared pan(s). Refrigerate for at least 3 hours, or overnight. Just before serving top with whipped cream and mini chocolate chips for garnish. Serve immediately.
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Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 792Total Fat: 51gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 106mgSodium: 336mgCarbohydrates: 77gFiber: 4gSugar: 70gProtein: 13g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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FAQs
Coconut! To my surprise, this combination of toasted sunflower seeds and coconut is the closest substitute I've found, in taste and texture, to that of creamy peanut butter. For the creamiest spread, you will need a high-powered blender such as a Blendtec, OmniBlend, or Vitamix.
What is wowbutter made of? ›
Our WOWBUTTER is ALL NATURAL, NON-GMO and NO STIR (under normal conditions, the oil does not separate like other natural spreads)! Our ALL NATURAL NON-GMO ingredients are as follows: Whole Toasted Soy, Pressed Soy Oil, Cane Sugar, Palm Oil (Sustainable), Sea Salt.
What is a good nut butter substitute? ›
Coconut butter is a great nut butter substitute that is a good source of healthy fats, vitamins, and minerals. Made from sunflower seeds into a paste, sunflower butter is a good alternative to nut butters in baking because it is high in healthy fats, protein, and fiber.
What is the purpose of peanut butter in baking? ›
Peanut butter is the perfect addition to most baked goods. Its rich, fatty flavor and smooth consistency can add texture to everything from Buckeyes to the classic peanut butter cookie. As Reese's loves to constantly remind us, it is also a dreamy counterpart to the dark, more bitter flavors of chocolate.
Can applesauce replace peanut butter in baking? ›
Although it has the same consistency as applesauce, peanut butter is denser, so it can make your baked products denser and dry. To avoid this, I suggest using half the amount of the required applesauce in your recipe when substituting it with peanut butter.
Is it cheaper to make your own peanut butter or buy it? ›
Making your own peanut butter is a win/win because you control the amount of salt and sweetener, if any, that goes into it. And it's also a lot cheaper than store brands.
What is the peanut butter with no nut? ›
Sunflower butter is a decent substitution for peanut butter. It's made of sunflower seeds instead of any sort of nut. I recommend getting a salted variety rather than an unsalted one, only because the salt really changes the taste and, in my opinion, makes it richer.
Does sunbutter taste like peanut butter? ›
What does it taste like exactly? No surprise here, but sunflower seeds. It has an earthy, roasted flavor that is more intense than peanut butter. According to my research, sunflower seed butter made with just sunflower seeds can be a little bitter, so you may see things like sugar and salt on the ingredients list.
Is WOWBUTTER healthier than peanut butter? ›
WOWBUTTER has over 80% better quality protein than peanut butter, almond butter and sunflower butter based on lab test comparisons of the protein digestibility corrected amino acids scores (PDCAAS).
What tastes better, sunbutter or WOWBUTTER? ›
A: I would say that the sunflower butter tastes slightly better. However, the consistency of wow butter more than makes up for this. The creamy wow butter is really good. It spreads exactly like Jif so wow butter is all I use now.
Sunflower Seed Butter
The closest spread to peanut butter I've found in terms of flavor and texture is sunflower seed butter. It's also relatively easy to find; I've seen it in large chain grocery stores right next to the peanut butter. Sunflower seed butter has a nice nutty flavor and is smooth and spreadable.
What nut butter is good for people who don't like peanut butter? ›
I would try hazelnut, almond, and cashew butter to start since they're most likely to be available. Tahini is too strong for me on its own but that's what hummus is for! I've made homemade hummus and also used canned chickpea/hummus base and added ingredients to flavor it the way I want.
What is the healthiest nut butter in the world? ›
Almond nut butter
With 200 calories, nearly 19 grams of fat, and almost 5 grams of protein, almond butter can help you bridge the gap between meals when you're hungry. It contains heart-healthy monounsaturated fats as well as vitamins and minerals, including vitamin E, magnesium, and calcium.
Can you substitute butter for peanut butter in a recipe? ›
Butter Substitute
Sure, you might be familiar with peanut butter's spreadable qualities, but it can also replace butter in any recipe. Transform your baked goods or create nutty sauces simply by combining a 50/50 mix of peanut butter and oil for the required butter amount.
Can I substitute oil for peanut butter? ›
Whole Nut Butters
Use an equal amount of nut butter to replace the margarine or oil in a recipe. If the nut butter is particularly stiff, stir one or two tablespoons of soy milk into the measured amount before using.
Can I substitute cookie butter for peanut butter? ›
You can use cookie butter in almost any way you'd use nut butter. Spread it on toast, eat it with fruit, put it into desserts, or just enjoy it by the spoonful on its own. Our 12 Ways to Enjoy Cookie Butter will help you get an idea of how versatile this sweet ingredient can really be.
