Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buckeye Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Cheryl
  • Total Time: 6 hours 30 minutes
  • Yield: 10 slices
  • Diet: Vegetarian

Description

This rich and creamy Buckeye Pie combines a crunchy chocolate cookie crust, a silky peanut butter filling, and a glossy semi-sweet chocolate ganache. Inspired by classic Buckeye candies, it's an indulgent make-ahead dessert perfect for holidays, celebrations, and chocolate peanut butter lovers.

Ingredients

For the Chocolate Cookie Crust:

26 chocolate creme cookies, crushed into fine crumbs

5 tablespoons unsalted butter, melted

For the Peanut Butter Filling:

8 ounces cream cheese, softened to room temperature

1¾ cups creamy peanut butter

2 cups powdered sugar

1½ teaspoons vanilla extract

⅓ cup plus 1 tablespoon heavy cream

For the Chocolate Ganache Topping:

3 ounces semi-sweet chocolate baking bar, broken into small pieces

3 tablespoons heavy cream

½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish and set aside.
  2. In a medium mixing bowl, combine the finely crushed chocolate creme cookies with 5 tablespoons of melted unsalted butter. Stir until the crumbs are evenly coated and resemble damp sand.
  3. Transfer the cookie mixture to the pie dish. Press firmly and evenly across the bottom and up the sides, using the bottom of a measuring cup if needed.
  4. Bake the crust for 10 minutes. Remove from the oven and allow it to cool completely before adding the filling.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed for 30 seconds to 1 minute, until smooth and creamy.
  6. Add the creamy peanut butter and beat for another 1 to 2 minutes until thoroughly combined and smooth.
  7. Gradually add the powdered sugar, one cup at a time, mixing on medium speed after each addition until fully incorporated.
  8. Add 1½ teaspoons vanilla extract and ⅓ cup plus 1 tablespoon heavy cream. Beat on high speed for 1 to 2 minutes until the filling is light, smooth, and creamy. Scrape down the sides of the bowl as needed.
  9. Spoon the peanut butter filling into the completely cooled chocolate cookie crust. Spread evenly and smooth the surface with an offset spatula or the back of a spoon.
  10. In a microwave-safe bowl, combine the semi-sweet chocolate pieces, 3 tablespoons heavy cream, and ½ teaspoon vanilla extract. Microwave on high for 30 seconds, then whisk until smooth and glossy. If necessary, heat in additional short bursts, stirring between each one.
  11. Spoon the chocolate ganache into the center of the peanut butter filling. Gently spread into a circle, leaving a 1 to 1½-inch border of peanut butter filling visible around the edge.
  12. Refrigerate the assembled pie for at least 6 hours, preferably overnight, until the filling is completely firm and set.
  13. Slice the chilled pie using a sharp knife. For clean slices, dip the knife into warm water and wipe it dry between cuts. Serve cold.

Notes

Make Ahead: Prepare the pie a day in advance and refrigerate overnight for the firmest filling and cleanest slices.

Peanut Butter: Regular creamy peanut butter provides the smoothest and most stable filling. Natural peanut butter may produce a softer or oily texture unless thoroughly stirred.

Extra Chocolate Variation: Add mini chocolate chips to the peanut butter filling or sprinkle chocolate shavings over the ganache.

Crunchy Variation: Replace some of the creamy peanut butter with crunchy peanut butter for additional texture.

Cookie Crust: Oreo cookies work well for the crust. Crush the whole cookies, including their cream filling.

Milk Chocolate Variation: Substitute milk chocolate for semi-sweet chocolate to create a sweeter ganache.

Mini Pies: Divide the crust and filling among small tart pans or dessert cups. Adjust the baking time for smaller crusts and refrigerate until firm.

Optional Toppings: Garnish with chopped peanut butter cups, chocolate shavings, or chopped peanuts just before serving.

No-Bake Option: Skip baking the crust and refrigerate the firmly pressed cookie mixture for at least 30 minutes before adding the filling.

Chilling: Refrigerate for at least 6 hours. Insufficient chilling can result in a filling that is too soft to slice neatly.

Clean Slices: Use a sharp knife warmed in hot water and wiped dry between cuts.

Refrigerator Storage: Cover tightly with plastic wrap or store individual slices in an airtight container in the refrigerator for up to 4 days.

Freezer Storage: Chill until firm, wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving: Serve cold directly from the refrigerator. Do not reheat, as the filling and ganache will soften.

Portions: Makes 10 generous slices or approximately 12 smaller servings.

Nutrition: Nutrition values are estimates and will vary depending on ingredient brands and portion sizes.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking and Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of pie)
  • Calories: 720 kcal
  • Sugar: 48 g
  • Sodium: 330 mg
  • Fat: 49 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 65 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 65 mg

Find it online: https://cherylscooking.com/buckeye-pie/