Buckeye Pie

Buckeye PieRecipe
This pie version of buckeye balls candy has a chocolate wafer crust, a sweet and creamy peanut butter filling, and is covered with a chocolate ganache.
12 Servings

Cost per Serving:



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1 cup crushed chocolate
graham crackers (about 10 crackers)
2 tablespoons packed dark brown
4 tablespoons unsalted butter, melted
1 cup creamy peanut butter
6 ounces cream cheese, softened
3/4 cup confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped
1/3 cup heavy cream
2 tablespoons unsalted butter


Make crust: Preheat oven to 350°F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray. Mix crumbs with sugar and butter and press into bottom of pan. Bake until crust is set, 10 minutes. Cool on a wire rack.

Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into peanut butter mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight. Remove pie and place in refrigerator for at least 2 hours.

Make glaze: Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted. Let cool to room temperature. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.

Created date

August 2007

Nutritional Information

Calories 371
Fat 31 g
Satfat 15 g
Protein 7 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 54 mg
Sodium 151 mg