Buckeye Pie
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My buckeye pie has a chocolate cookie crust, a creamy peanut butter filling, and a silky chocolate ganache that looks just like the classic candy. My husband is from Ohio, so buckeyes are a big deal in our house, and this pie disappears fast. It uses just 9 ingredients and the only baking is a quick 10 minutes for the crust!
My Buckeye Pie Recipe
My husband grew up in Ohio, so buckeyes have always been a staple at our house. I make buckeye candy every Christmas, and it only made sense to turn that favorite into a pie.
This pie has everything you love about the candy without rolling and dipping dozens of little peanut butter balls. You press the crust into the pan, beat the filling together in one bowl, and spread the ganache on top. Leaving the border of peanut butter showing around the edge gives it the signature buckeye look.
If you’re in the mood for more chocolate and peanut butter goodness, be sure to check out my recipes for peanut butter pie, peanut butter ice box cake and peanut butter lasagna.
Why My Buckeye Pie Recipe is The Best
- Simple Ingredients – Nothing fancy here, just a few common, easy-to-find ingredients.
- Perfect combination – This pie has that peanut butter and chocolate combo that everyone loves.
- Make head recipe – This is an easy dessert you can make in advance. Perfect for potlucks and holiday parties.
- Delicious dessert – Tastes just like the Buckeye candy, but better!
Buckeye Pie Ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
For the Pie Crust
- Oreo cookies – You can also use chocolate graham crackers.
- Butter, melted – You can use salted or unsalted butter.
For the Pie Filling
- Cream cheese, softened – Adds a tangy, creaminess that balances the sweetness.
- Creamy peanut butter – Creates the classic peanut butter flavor and smooth texture.
- Powdered sugar – Sweetens the filling, keeping it light and smooth.
- Vanilla extract – Adds the perfect hint of vanilla flavor.
- Heavy whipping cream – Adds richness and helps create a fluffy, airy filling.
For The Chocolate Ganache Topping
- Semi-sweet chocolate bar, chopped – Adds a rich chocolate layer without being overly sweet.
- Heavy whipping cream – Adds a rich chocolate layer without being overly sweet.
Substitutions or Variations
- Garnishes – Garnish the top of the pie with chopped honey-roasted peanuts, chocolate shavings or chopped peanut butter cups on top of the ganache.
- Crust – You can always save a little time and buy a premade store-bought Oreo crust. Swap the crust flavor by using vanilla Oreos, graham cracker crumbs or use a store-bought graham cracker crust.
- Chocolate – If you can’t find chocolate bars you can use high quality semisweet chocolate chips
How to Make No Bake Buckeye Pie
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
Make the Crust
- Preheat oven to 350° F.
- Add cookies to a food processor and pulverize into small crumbs. Pour in the melted butter and blend until combined.
- Firmly press the crust mixture onto the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, or until set. Cool completely.
Make the Creamy Peanut Butter Filling
- In a large bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth and creamy.
- Add in the smooth peanut butter, powdered sugar, vanilla, and heavy cream. Beat on high for 2 minutes.
Make the Ganache Topping
- Place chopped chocolate bar and heavy cream in a medium bowl. Microwave on high for 30 seconds; stir. Repeat until the chocolate has melted. Allow to cool slightly.
- Spread the melted chocolate mixture in an even layer over the creamy peanut butter filling, leaving a 1-inch border around the edge of the pie.
Chill Until Set
- Chill in the refrigerator for 3-4 hours before serving.
- I used Reese’s creamy peanut butter in this recipe, but any creamy peanut butter will work well. Avoid using natural peanut butter, because the extra oils can affect the texture, making it less smooth and creamy.
- For the best results, allow this pie to chill for at least 4 hours before slicing. This gives the peanut butter layer and chocolate ganache enough time to set, making it easier to cut clean slices.
- If you don’t have a food processor, place the cookies in a gallon-size zip-top bag, seal it tightly, and crush them with a rolling pin.
- Choosing quality chocolate makes a big difference. Semi-sweet baking bars from brands like Ghirardelli, Baker’s, Hu, or Lindt will give you the best flavor and texture.
- Use peanut butter that’s at room temperature—it’ll blend more easily into the filling.
Buckeye Pie Recipe FAQs
What are buckeyes?
Buckeyes are basically sweetened peanut butter balls dipped in chocolate. They taste a lot like a homemade peanut butter cup.
Can I make this pie ahead of time?
Yes! This Buckeye Pie is a great make-ahead dessert. You can prepare it up to 2 days in advance and store it in the fridge until you’re ready to serve.
What if my crust isn’t holding together?
If the crust is too crumbly, try adding an extra tablespoon of melted butter to help it bind. Be sure to press the crust firmly into the pan to create a stable base.
How do I prevent the ganache from separating?
Make sure the heavy cream and chocolate are well combined. If the mixture separates, add a small splash of warm cream and gently stir until smooth.
Can I use milk chocolate instead of semi-sweet?
Sure. Just keep in mind that milk chocolate will make the pie sweeter.
Storage Instructions
- Refrigerate -Leftovers can be stored covered or in an airtight container for up to 6 days
- Freeze – Wrap the pie tightly with plastic wrap, then cover with aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 1 month. When ready to serve, let it thaw in the fridge for several hours or overnight for the best texture.
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Buckeye Pie
Equipment
- food processor
- 9-inch pie dish
Ingredients
For the Crust:
- 25 chocolate creme cookies crushed
- ¼ cup butter melted
For the Filling:
- 8 ounces cream cheese softened
- 1 ½ cups creamy peanut butter
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
For the Ganache:
- ⅓ cup semi-sweet chocolate bar chopped
- 3 Tablespoons heavy whipping cream
Instructions
- Preheat oven to 350° F.
- Add cookies to a food processor and pulverize into small crumbs. Pour in the melted butter and blend until combined.25 chocolate creme cookies, ¼ cup butter
- Firmly press crust mixture onto the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, or until set. Cool completely.
- In a bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth and creamy. Add in peanut butter, powdered sugar, vanilla, and heavy cream.8 ounces cream cheese, 1 ½ cups creamy peanut butter, 1 ¾ cups powdered sugar, 1 teaspoon vanilla extract, ½ cup heavy whipping cream
- Beat on high for 2 minutes.
- Place chopped chocolate bar and heavy cream in a microwave-safe bowl. Microwave high for 30 seconds; stir. Repeat until the chocolate has melted. Allow to cool slightly.⅓ cup semi-sweet chocolate bar, 3 Tablespoons heavy whipping cream
- Spread the chocolate ganache over the peanut butter filling, leaving a 1 inch border around the edge of the pie. Chill in the refrigerator for 3-4 hours before serving.
Nutrition
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