I made two peanut butter pies today, one from a modern recipe and one from a hand-written vintage one. The pies are a tribute to Mike Perillo, husband of food writer Jennifer Perillo, who died suddenly last week. Jennie asked people to make a peanut butter pie, her husband's favorite, and share it with someone they love. In an amazing show of support, hundreds of bakers made pies and posted on Twitter at #apieformikey. Sudden death is often incomprehensible and the only thing to do is hug those you love tight. And, perhaps bake a pie.
The pie pictured at top and above is from the recipe Jennie posted on her website. This is a very creamy pie, though if you wait the three hours as suggested, your slice will look much better than the one above. (I've pasted the recipe below.)
Pictured below is the pie from a vintage recipe, intriguing because it was jotted in pencil on the back of a personal check written (and never cashed) in 1958. I found it in an old recipe box at a flea market in Pennsylvania.
This is a cooked custard pie in a regular pastry pie crust. It is not as peanut butter-y as Jennie's, as it has only two tablespoons of peanut butter instead of the one cup she calls for.
I am not a fan of peanut butter at all, yet I found both these pies strangely addicting. DH gave two thumbs up to Jennie's pie. And then gave me a hug.
Jennie's recipe is below: