Buckeye Pie

Buckeye Pie

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup crushed chocolate graham crackers (about 10 crackers)

  • 2

    tablespoons packed dark brown sugar

  • 4

    tablespoons unsalted butter, melted

  • 1

    cup creamy peanut butter

  • 6

    ounces cream cheese, softened

  • ¾

    cup confectioners' sugar

  • ¼

    cup milk

  • 2

    teaspoons vanilla extract

  • ½

    cup heavy cream

  • 4

    ounces semisweet chocolate, chopped

  • 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.


Facebook Conversations