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 Time20

Cook Time10

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: Buckeye Pie Recipe

Servings:

Calories: 922kcal

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