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Buckeye Pie Recipe

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★★★★★

4.9 from 145 reviews

Buckeye Pie is a decadent no-bake dessert featuring a rich chocolate creme cookie crust filled with a smooth and creamy peanut butter and cream cheese filling, topped with a luscious semi-sweet chocolate ganache. This indulgent pie takes inspiration from the popular Buckeye candies and is perfect for peanut butter and chocolate lovers seeking a simple yet elegant treat.

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
  • Remaining heavy cream and vanilla from filling ingredients

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350°F. Take a 9-inch pie dish and set aside.
  2. Make Crust Mixture: In a medium mixing bowl, combine the crushed chocolate creme cookies with melted unsalted butter, stirring until all crumbs are coated with butter evenly.
  3. Form Crust: Press the butter-coated cookie crumbs firmly into the bottom and up the sides of the 9-inch pie dish to form an even crust layer.
  4. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove and let it cool completely on the counter while preparing the filling.
  5. Prepare Filling – Step 1: In a large mixing bowl, beat the room temperature cream cheese on medium-high speed for 30 seconds to 1 minute until smooth and creamy.
  6. Prepare Filling – Step 2: Add the creamy peanut butter and beat together with cream cheese for an additional 1-2 minutes until fully blended into a smooth mixture.
  7. Incorporate Powdered Sugar: Gradually add powdered sugar, about 1 cup at a time, mixing on medium speed with each addition to ensure no lumps remain and the filling is smooth.
  8. Add Vanilla and Heavy Cream: Mix in 1½ 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, creamy, and spreadable.
  9. Fill Pie Crust: Carefully spoon the peanut butter filling into the cooled cookie crust and spread evenly to create a smooth, flat surface.
  10. Make Ganache: In a microwave-safe bowl, combine the broken semi-sweet chocolate pieces with the remaining 3 tablespoons heavy cream and ½ teaspoon vanilla extract. Heat on high for 30 seconds, then whisk until the chocolate is fully melted and smooth.
  11. Top Pie with Ganache: Spoon the chocolate ganache into the center of the pie and gently spread it outward in a circular shape, leaving a 1 to 1½ inch border around the edges uncovered to showcase the peanut butter filling.
  12. Chill Pie: Refrigerate the assembled buckeye pie for at least 6 hours or preferably overnight to let it set properly before slicing and serving.

Notes

  • Make sure cream cheese is at room temperature for smooth mixing.
  • Do not overheat the ganache to avoid burning the chocolate; stop microwaving at 30-second intervals if needed.
  • The pie must be refrigerated for several hours to firm up for clean slices.
  • You can substitute the chocolate creme cookies with chocolate graham crackers if desired.
  • This pie is rich and sweet; slice into small portions for serving.

Keywords: Buckeye Pie, peanut butter dessert, chocolate peanut butter pie, no-bake pie, easy dessert recipe, chocolate creme crust

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