Ingredients

The following ingredients have 4 Servings
  • 26 chocolate creme cookies (crushed into fine crumbs)
  • 5 tbsp unsalted butter (melted)
  • 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)
  • 3 ounces semi-sweet chocolate baking bar (broken into small pieces)

Instruction

  • Preheat the oven to 350°F. You will need an 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 an 9-inch pie dish.
  • 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 1-2 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 1 ½ teaspoons of the vanilla extract and ⅓ cup + 1 tablespoon of the heavy cream to the peanut butter mixture and beat on high for 1-2 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 1-1½ 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.