Description
Buckeye Pie is a no-bake dessert with a chocolate cookie crust, creamy peanut butter filling, and a glossy chocolate ganache topping. Inspired by Buckeye candies, it’s rich, indulgent, and perfect for peanut butter and chocolate lovers.
Ingredients
- 24 chocolate sandwich cookies, crushed
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz whipped topping (or homemade whipped cream)
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy cream
- Chopped peanut butter cups or peanuts (optional, for garnish)
Instructions
Mix crushed chocolate cookies with melted butter and press firmly into a pie dish to form the crust. Chill while preparing the filling.
- In a large bowl, beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in whipped topping until fluffy. Spread evenly over the crust.
- Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth to make ganache.
- Pour ganache over the peanut butter filling and spread evenly.
- Garnish with chopped peanuts or peanut butter cups, if desired.
- Refrigerate for at least 4 hours (or overnight) until fully set.
Notes
- Use shelf-stable creamy peanut butter for the smoothest filling.
- For a firmer crust, bake it at 350°F for 8 minutes before filling.
- Stabilize homemade whipped cream with powdered sugar if substituting for whipped topping.
- Freeze for up to 2 months and thaw overnight before serving.
- Use a warm, sharp knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 460
- Sugar: 34g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
