October 17, 2023
Review RecipeBuckeye Pie
Peanut butter lovers won't be able to resist this delicious buckeye pie that layers peanut butter and chocolate for a delightful dessert.
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This buckeye pie is the perfect way to celebrate all things Buckeye State with its irresistible sweet and salty combination of chocolate and fluffy peanut butter mousse. Whether you’re from Ohio or just love these flavors, this pie is sure to be a hit.
Buckeye Pie Ingredients
Buckeye pie is a decadent dessert that combines the sweet and nutty flavors of creamy peanut butter and powdered sugar with the richness of cream cheese.
The dessert features a crunchy chocolate cookie crust and is topped with melted semi-sweet chocolate for a blend of creamy and chocolatey tastes.
You’ll need:
- 26 chocolate creme cookies, crushed into fine crumbs
- 5 tablespoons of unsalted butter, melted
- 8 ounces of cream cheese, room temperature
- 1¾ cups (one 16-ounce container) of creamy peanut butter
- 2 cups of powdered sugar
- 2 teaspoons of vanilla extract, divided into 1½ teaspoons and ½ teaspoon
- ⅓ cup + 4 tablespoons of heavy cream, divided into ⅓ cup 1 tablespoon and 3 tablespoons
- 3 ounces of a semi-sweet chocolate baking bar, broken into small pieces
Substitutions And Additions
CRUST: You can make this a no-bake pie by using a pre-made 6-ounce Oreo cookie pie shell. This is a great time-saving option.
Just note that these pre-made pie crusts can be very delicate and may crumble when slicing your buckeye pie.
GARNISH: You can add an additional garnish of chopped honey-roasted peanuts or chocolate shavings to the top of the pie after the chocolate ganache is added.
Make sure to add them while the ganache is still soft so that they stick once your pie has been refrigerated.
PEANUT BUTTER: I only tested this recipe using standard creamy peanut butter. I used the JIF brand for this recipe, but your favorite brand will also work.
However, I do not suggest using natural peanut butter. They have too much liquid fat in them, so they typically do not work well with these types of recipes.
The liquids separate from the nut butter and create separation with the filling resulting in a not-so-pleasant final result.
How To Make This Buckeye Pie Recipe
Let’s walk through the step-by-step instructions on how to create this scrumptious chocolate peanut butter pie.
STEP ONE: Preheat the oven to 350°F. You will need a 9-inch pie dish.
STEP TWO: In a medium bowl, add the chocolate creme cookie crumbs and melted unsalted butter.
Stir to coat all the cookie crumbs in the butter.
OUR RECIPE DEVELOPER SAYS
I used original Oreo cookies for this recipe and placed them into my food processor to pulse into fine crumbs.
You can also use a high-powered blender or even a heavy-duty zip-top bag and a rolling pin to crush your cookies into fine crumbs.
STEP THREE: Press the cookie crumbs into the bottom and up the sides of a 9-inch pie plate.
STEP FOUR: Bake the crust for ten minutes. Allow the baked crust to cool on the counter while making the peanut butter filling.
STEP FIVE: To make the creamy peanut butter layer, add the cream cheese to a large mixing bowl.
Beat with an electric mixer on medium-high speed for 30 seconds to 1 minute or until smooth.
PRO TIP:
Make sure your cream cheese is at room temperature so that you don’t have any lumps in your creamy pie.
STEP SIX: Add the creamy peanut butter to the beaten cream cheese and beat for an additional one to two minutes.
You want a smooth cream cheese and peanut butter mixture.
STEP SEVEN: Add the powdered sugar one cup at a time, mixing on medium speed with each addition, to incorporate all the powdered sugar with no lumps remaining.
STEP EIGHT: Add 1½ teaspoons of the vanilla extract and one third of a cup plus one tablespoon of the heavy cream to the peanut butter mixture.
Beat on high speed for one to two minutes. You should have a smooth and creamy buckeye pie filling.
STEP NINE: Carefully transfer the peanut butter filling to the cooled pie crust and smooth it out into an even layer.
Set it aside while you make the ganache topping.
STEP TEN: In a medium heat-proof bowl, add the remaining three tablespoons of heavy cream, half teaspoon of vanilla extract, and the chocolate baking bar.
Heat on high for 30 seconds. Remove from the microwave and whisk until smooth.
STEP ELEVEN: Spoon the chocolate ganache into the center of the pie and carefully smooth it out into a circle in the center of the pie.
You do not want to spread it all the way to the edges of your buckeye pie.
You will want to leave about a 1 to 1½-inch border where you can still see the peanut butter filling.
STEP TWELVE: Refrigerate your buckeye pie for six hours or up to overnight before slicing and serving.
This pie is best served after it has fully chilled.
PRO TIP:
Don’t skip this step as it is important to chill pie so that all the creamy filling and ganache sets properly and gives you cleaner slices.
How To Serve
Enjoy this peanut butter pie with a cold glass of milk for a scrumptious treat.
If you would like a larger treat, you can add a scoop of our no-churn vanilla ice cream on the side of your plate for an even more indulgent dessert.
When it comes to drinks, a glass of cold milk or mug of hot chocolate are the classic choices.
Our buckeye brownie cookies and buckeyes candies are two more ways to enjoy the perfect combination of chocolate and peanut butter.
MORE BUCKEYE RECIPES
Storage
Here’s what you need to know about storing, making ahead, and reheating your Buckeye Pie:
MAKE AHEAD: Simply follow the recipe as directed, but instead of serving it immediately, cover it tightly with plastic wrap or aluminum foil.
Store it in the refrigerator for up to 24 hours before serving. This is perfect for planning your dessert in advance for special occasions or gatherings.
IN THE FRIDGE: You can store your buckeye pie covered with plastic wrap in the refrigerator for five to seven days.
IN THE FREEZER: You can keep this pie in the freezer for up to a month. Make sure to cover it well first.
Why We Love This Recipe
IRRESISTIBLE FLAVOR: The combination of creamy peanut butter and a chocolate cookie crust creates a heavenly flavor pairing that’s sweet, nutty, and indulgent.
EASY TO MAKE: This recipe is designed with simplicity in mind, making it accessible to even novice bakers. With step-by-step instructions and helpful tips, you’ll have a delicious dessert ready in no time.
MAKE AHEAD FRIENDLY: The flexibility to make this pie ahead of time is perfect for planning desserts for gatherings or special events. It allows you to save time without compromising on taste and freshness.
Is there anything more iconic of Ohio than the Buckeye? This buckeye pie is a great way to celebrate this recognizable symbol. The creamy peanut butter filling topped with chocolate ganache will bring you fond memories.
Frequently Asked Questions
Why is this called Buckeye?
This confection is called a buckeye because the finished product, with its chocolate exterior and a small bit of peanut butter peeking out, resembles the nut of the buckeye tree, which is native to Ohio.
Can I freeze this buckeye pie?
The pie can be frozen for up to a month. Make sure to wrap it well with plastic wrap or aluminum foil.
Can I use a store-bought crust instead of homemade?
A store-bought chocolate crust is a great way to make this pie even quicker to whip up.
More Peanut Butter Recipes You’ll Love
- Chocolate Peanut Butter No Bake Cookies
- Chocolate Peanut Butter Lasagna
- Homemade Nutter Butters
- Buckeye Bars
- Disneyland Peanut Butter Squares
- Buckeye Cheesecake
Buckeye Pie
Peanut butter lovers won't be able to resist this delicious buckeye pie that layers peanut butter and chocolate for a delightful dessert.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Servings 8
Ingredients
- 26 chocolate creme cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, room temperature
- 1¾ cups creamy peanut butter (one 16-ounce container)
- 2 cups powdered sugar
- 2 teaspoons vanilla extract, divided into 1½ teaspoons and ½ teaspoon
- ⅓ cup + 1 tablespoon heavy cream
- 3 tablespoons heavy cream
- 3 ounces semi-sweet chocolate baking bar, broken into small pieces
Instructions
- Preheat the oven to 350°F. You will need a 9-inch pie dish.
- In a medium mixing bowl, add the chocolate creme cookie crumbs and melted unsalted butter. Stir to coat all the cookie crumbs in the butter.
- Press the cookie crumbs into the bottom, and up the sides, of the pie plate.
- Bake the crust for 10 minutes. Allow the baked crust to cool on the counter while making the peanut butter filling.
- To make the pie filling, add the cream cheese to a large mixing bowl and beat on medium-high speed for 30 seconds to 1 minute or until smooth.
- Add the creamy peanut butter to the beaten cream cheese and beat for an additional 1 to 2 minutes. You want a smooth cream cheese and peanut butter mixture.
- Add the powdered sugar 1 cup at a time, mixing on medium speed with each addition, to incorporate all the powdered sugar with no lumps remaining.
- Add 1½ teaspoons of the vanilla extract and ⅓ cup plus 1 tablespoon of the heavy cream to the peanut butter mixture and beat on high for 1 to 2 minutes. You should have a smooth and creamy buckeye pie filling.
- Carefully transfer the peanut butter filling to the cooled pie crust and smooth it out into an even layer. Set aside while you make the ganache topping.
- In a microwave-safe mixing bowl, add the remaining 3 tablespoons heavy cream, ½ teaspoon vanilla extract, and the semi-sweet chocolate baking bar pieces. Heat on high for 30 seconds. Remove from the microwave and whisk until smooth.
- Spoon the chocolate ganache into the center of the pie and carefully smooth it out into a circle in the center of the pie. You do not want to spread it all the way to the edges of your buckeye pie. You will want to leave about a 1 to 1½-inch border where you can still see the peanut butter filling.
- Refrigerate your buckeye pie for 6 hours or up to overnight before slicing and serving.
Video
Notes
- I used original Oreo cookies for this recipe and placed them into my food processor to pulse into fine crumbs. You can also use a high-powered blender or even a heavy-duty zip-top bag and a rolling pin to crush your cookies into fine crumbs.
- Make sure your cream cheese is at room temperature so that you don’t have any lumps in your creamy pie.
- Don’t skip this step as it is important to chill pie so that all the creamy filling and ganache sets properly and gives you cleaner slices.
Nutrition
Calories: 922kcal | Carbohydrates: 77g | Protein: 18g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 491mg | Potassium: 544mg | Fiber: 5g | Sugar: 55g | Vitamin A: 858IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 7mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Pamela Howell says
Being BOTH a chocolate and peanut butter lover, and, to top it off, I was born in Buckeye, Arizona, this sounds right up my alley. This is definitely going to be in my very near future 😊
Crystal Cook says
My husband said yummy, make it for me. So I’m going to try and make it
lynn Doane says
My husband will love this. Will try on Father’s Day.
Earleen Isbell says
Perfect for my friend from Ohio!
Kyleigh says
This looks so good!!!!
Bobbie Todd says
Oh my, this looks delish!
Gabriela B. says
Would these work as frozen pie pops?
Jeannine says
Love buckeye brownies and buckeyes. Will need to add this to my list