Description
Buckeye Pie is a rich, no-bake dessert inspired by classic Buckeye candies, featuring a creamy peanut butter filling topped with smooth chocolate ganache in a crisp cookie crust.
Ingredients
Units
Scale
- 1 (9-inch) chocolate cookie pie crust
- 1 cup creamy peanut butter
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- In a large bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until well combined.
- Spoon the peanut butter filling into the chocolate cookie crust and smooth the top.
- In a microwave-safe bowl, heat the heavy cream until hot but not boiling. Pour over the chocolate chips and let sit for 2–3 minutes, then stir until smooth to create ganache.
- Pour the ganache over the peanut butter layer and spread evenly.
- Refrigerate the pie for at least 4 hours or until set.
- Slice and serve chilled. Optional: garnish with chopped peanuts or mini chocolate chips.
Notes
- Use a store-bought or homemade chocolate cookie crust.
- For a firmer texture, freeze for 1 hour before serving.
- Pie can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg