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.

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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

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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

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.

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 10 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 and beat with an electric mixer on medium-high speed for 30 seconds to 1 minute or until smooth.

STEP SIX: 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.

STEP SEVEN: 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. 

STEP EIGHT: 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 speed for 1 to 2 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 3 tablespoons of 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.

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 6 hours or up to overnight before slicing and serving. This pie is best served after it has fully chilled.

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.

Our buckeye brownie cookies and buckeyes candies are two more ways to enjoy the perfect combination of chocolate and peanut butter.

MORE BUCKEYE RECIPES

Dessert Bars

Buckeye Brownies

Fudge Recipes

Buckeye Fudge

Storage

IN THE FRIDGE: You can store your buckeye pie covered with plastic wrap in the refrigerator for 5 to 7 days.

IN THE FREEZER: You can keep this pie in the freezer for up to a month. Make sure to cover it well first.

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.

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Buckeye Pie

5 from 12 votes

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 minutes

Cook Time 10 minutes minutes

Total Time 6 hours hours 30 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• 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

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