When you crave the beloved flavors of Ohio’s famous buckeye candies but want something that can feed a crowd, this Buckeye Pie delivers all the rich, creamy satisfaction in one spectacular dessert. This indulgent pie features a smooth peanut butter filling nestled in a chocolate cookie crust, topped with a glossy layer of chocolate ganache that perfectly mimics the iconic candy that inspired it. Each slice offers the perfect balance of sweet and salty, with the nutty richness of peanut butter complemented by deep, luxurious chocolate.
Serves: 8-10 people
About This Recipe
Named after the buckeye candy that resembles the nut from Ohio’s state tree, this pie transforms the classic peanut butter and chocolate combination into an elegant dessert perfect for holidays, potlucks, or any time you want to impress. The no-bake filling makes this surprisingly easy to prepare, while the dramatic appearance and rich flavors make it feel like a bakery-quality treat. Unlike the bite-sized candies, this pie version allows you to savor the flavors in generous slices.
Ingredients You’ll Need
For the chocolate cookie crust:
- 25 chocolate sandwich cookies (like Oreos)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the peanut butter filling:
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup (for extra shine)
Getting Your Kitchen Ready
Remove the cream cheese from the refrigerator about 30 minutes before you plan to start baking. Softened cream cheese blends much more smoothly and prevents lumps in your filling.
Gather a 9-inch pie pan, a food processor or rolling pin for crushing cookies, mixing bowls, and measuring tools. Having everything ready makes the assembly process much smoother.
Making the Chocolate Crust
Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until they reach a consistent, fine texture.
Transfer the cookie crumbs to a mixing bowl and stir in the melted butter and granulated sugar. Mix until the crumbs are evenly moistened and hold together when pressed between your fingers.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup or your fingers to create an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
Creating the Peanut Butter Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
Add the peanut butter to the cream cheese and beat until well combined. The mixture should be smooth without any streaks of cream cheese visible.
Gradually add the powdered sugar, beating on low speed at first to prevent a powdery mess, then increasing to medium speed until fully incorporated. Add the vanilla extract and salt, mixing until combined.
In a separate bowl, whip the heavy cream with clean beaters until stiff peaks form. This usually takes 2-3 minutes of beating on high speed.
Gently fold the whipped cream into the peanut butter mixture using a large spoon or spatula. Use a folding motion rather than stirring to keep the mixture light and airy. Continue folding until the whipped cream is fully incorporated and no streaks remain.
Assembling Your Pie
Remove the chilled crust from the refrigerator. Spoon the peanut butter filling into the crust, spreading it evenly with a spatula. The filling should be smooth and level across the top.
Cover the pie with plastic wrap, making sure the wrap doesn’t touch the surface of the filling. Refrigerate the pie for at least 2 hours or until the filling is firm and set.
Making the Chocolate Ganache
Place the chocolate chips in a medium heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Small bubbles will form around the edges, but don’t let it come to a full boil.
Pour the hot cream over the chocolate chips and let it sit for 2 minutes without stirring. This allows the chocolate to begin melting gently.
Add the butter and corn syrup, then stir from the center outward in small circles until the mixture becomes smooth and glossy. The ganache should be thick but pourable.
Adding the Final Touch
Remove the pie from the refrigerator and pour the warm ganache over the center of the pie. Using an offset spatula or the back of a spoon, gently spread the ganache to the edges, creating a smooth, even layer.
The ganache should cover the entire surface of the peanut butter filling. If it seems too thick to spread easily, let it cool for a few more minutes. If it’s too thin, wait a bit longer before pouring.
Chilling and Setting
Return the completed pie to the refrigerator and chill for at least 3 hours, or preferably overnight. This allows both the filling and ganache to set completely, making the pie easier to slice and creating clean, defined layers.
Serving Your Masterpiece
Remove the pie from the refrigerator about 10 minutes before serving to make slicing easier. Use a sharp knife dipped in warm water and wiped clean between cuts for the neatest slices.
Cut the pie into 8-10 wedges, depending on how generous you want the portions to be. The rich flavors make this dessert quite satisfying, so moderate slices are usually perfect.
Serve chilled for the best texture and flavor contrast. The cool, creamy filling paired with the firm chocolate topping creates the ideal eating experience.
Tips for Perfect Results
Use room temperature cream cheese to avoid lumps in your filling. If you forget to soften it ahead of time, cut it into small pieces and microwave for 15-20 seconds.
Make sure your whipped cream has stiff peaks before folding it into the peanut butter mixture. Under-whipped cream won’t provide enough structure for the filling.
When making the ganache, avoid stirring too vigorously, which can create air bubbles that mar the smooth finish.
Storage and Make-Ahead Tips
This pie actually improves after sitting overnight, as the flavors meld and the textures firm up perfectly. You can make it up to 2 days ahead of serving.
Store covered in the refrigerator for up to 4 days. The pie doesn’t freeze well due to the cream-based filling, which can separate when thawed.
For the cleanest cuts, run your knife under warm water and dry it between each slice. This prevents the chocolate topping from cracking.
This Buckeye Pie captures everything beloved about the classic candy in an elegant dessert that’s perfect for sharing. The combination of textures and the perfect balance of peanut butter and chocolate make every bite a delicious reminder of why this flavor pairing has remained a favorite for generations.
