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Buckeye Pie Recipe

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★★★★★

4.6 from 60 reviews

Buckeye Pie is a decadent dessert featuring a buttery chocolate cookie crust filled with a creamy peanut butter and cream cheese mixture, topped with rich semi-sweet chocolate ganache. This no-bake style pie is chilled to set, perfect for peanut butter lovers seeking a smooth, luscious treat reminiscent of classic buckeye candies.

Ingredients

Scale

Crust

  • 26 chocolate creme cookies, crushed into fine crumbs
  • 5 tbsp unsalted butter, melted

Filling

  • 8 ounces cream cheese, room temperature
  • 1¾ cups (1 – 16 oz. container) creamy peanut butter
  • 2 cups powdered sugar
  • 2 tsp vanilla extract, divided
  • ⅓ cup + 4 tablespoons heavy cream, divided

Ganache Topping

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

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350°F and prepare a 9-inch pie dish. In a medium mixing bowl, combine the crushed chocolate creme cookies and melted unsalted butter. Stir until all crumbs are coated with butter. Press this mixture evenly onto the bottom and sides of the pie dish to form the crust.
  2. Bake the Crust: Bake the crust for 10 minutes in the preheated oven. Once baked, allow it to cool completely on the counter while you prepare the filling.
  3. Make Peanut Butter Filling: In a large bowl, beat the room temperature cream cheese on medium-high speed for 30 seconds to 1 minute until smooth. Add the creamy peanut butter and beat for another 1-2 minutes until fully combined and smooth. Gradually add powdered sugar one cup at a time, mixing well after each addition to avoid lumps.
  4. Add Flavor and Cream: To the peanut butter mixture, add 1 ½ teaspoons of vanilla extract and ⅓ cup plus 1 tablespoon of heavy cream. Beat on high speed for 1-2 minutes until the filling is smooth and creamy.
  5. Assemble Filling: Carefully transfer and spread the peanut butter filling into the cooled pie crust, smoothing the top evenly. Set aside to prepare the ganache topping.
  6. Prepare Chocolate Ganache: In a microwave-safe bowl, combine the remaining 3 tablespoons heavy cream, ½ teaspoon vanilla extract, and broken semi-sweet chocolate pieces. Microwave on high for 30 seconds, then whisk vigorously until smooth and glossy.
  7. Top the Pie: Spoon the chocolate ganache onto the center of the peanut butter filling. Smooth it out into a circle, leaving a 1 to 1 ½ inch border of peanut butter filling visible around the edge.
  8. Chill to Set: Refrigerate the assembled pie for at least 6 hours or overnight to allow the filling and ganache to fully set before slicing and serving.

Notes

  • Store the pie covered in the refrigerator for 5-7 days.
  • The pie is best served after being fully chilled for cleaner slices.
  • Use original Oreo cookies crushed finely for the crust; a food processor or high-powered blender works best.
  • Optional: garnish the pie with chopped honey roasted peanuts on top of the ganache before chilling.
  • Use room temperature cream cheese to ensure a smooth, lump-free filling.
  • Avoid natural peanut butter with high oil content as it can separate in the filling.
  • Allow the pie to sit at room temperature for 15 minutes after refrigeration for easier slicing.
  • Full-fat cream cheese is preferred for optimal texture.
  • Milk chocolate bars can substitute the semi-sweet chocolate, but avoid bittersweet or unsweetened varieties.
  • High-quality chocolate bars melt better than chips but premium chocolate chips can be used cautiously.

Keywords: Buckeye Pie, Peanut Butter Pie, Chocolate Pie, No Bake Pie, Cream Cheese Dessert, Peanut Butter Dessert, Chocolate Ganache

Find it online: https://mixitwitjoe.com/buckeye-pie-recipe/