Buckeye Pie
My buckeye pie has a chocolate cookie crust, creamy peanut butter filling, and chocolate ganache, all the flavor of the classic candy in an easy pie.
Servings: 10 servings
Calories: 663kcal
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
Serving: 1serving | Calories: 663kcal | Carbohydrates: 56g | Protein: 13g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 396mg | Potassium: 369mg | Fiber: 3g | Sugar: 40g | Vitamin A: 691IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 5mg