buckeye pie

Chocolate Peanut Butter Pie is an easy dessert recipe that combines two decadent flavors. Oreo cookie crust gets topped with a creamy peanut butter filling and chocolate ganache for the perfect no-bake pie!

Chocolate Peanut Butter Pie

Oreo Cookies

Tablespoons unsalted butter, melted

semi-sweet chocolate

heavy whipping cream

butter

(8 ounce) cream cheese, softened to room temperature

peanut butter

sugar

(4 ounce) Cool Whip, thawed

Start by making the oreo crust. Place the...

Start by making the oreo crust. Place the Oreos in a food processor. Blend at high speed until the Oreos are finely chopped. Slowly pour in the melted butter while running the food processor at low speed untilthe cookie crumbs pull away from the edges of the food processor.

Press the cookie crumbs firmly into the bottom...

Press the cookie crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer while preparing pie.

To make the chocolate ganache, put the chocolate...

To make the chocolate ganache, put the chocolate into a heat-proof bowl. Set aside.

Add the heavy whipping cream and tablespoon of...

Add the heavy whipping cream and tablespoon of butter to a small saucepan and heat over medium-low heat until the butter has melted and the cream starts to simmer, but do not let it reach a boil.

Remove the cream from the heat, and pour...

Remove the cream from the heat, and pour it over the chopped chocolate. Let the mixture stand for 2 minutes, then stir it until it is well-mixed and smooth. Refrigerate for aboue 30 minutes while you make the filling for the pie.

While the ganache is cooling, make the peanut...

While the ganache is cooling, make the peanut butter pie filling. In a large bowl, beat together the cream cheese, peanut butter, and sugar with mixer at medium speed until well-combined.

Fold in the thawed whipped topping with a...

Fold in the thawed whipped topping with a wooden spoon or spatula until just mixed. Spoon the filling into the frozen crust, and smooth out the top with a spatula.

Chill pie in the refrigerator for 30 minutes....

Chill pie in the refrigerator for 30 minutes. After 30 minutes, the ganache should be cooled and thickened. Pour it over the peanut butter filling and either smooth it out with a spoon or spatula or using the back of a spoon, make a large swirl in the ganache.

Place pie in the refrigerator for at least...

Place pie in the refrigerator for at least another 2 hours or until the pie has set. Serve chilled.

It’s unbeatable: The Buckeye’s combination of salty-sweet peanut butter and rich chocolate is so good, we couldn’t stop ourselves from making it into a pie. With a crust made of Betty Crocker™ double chocolate chunk cookies and a creamy peanut butter filling, it delivers on all the classic flavor, and it even has the looks to match. The chocolate ganache topping is a perfectly appropriate nod to the chocolate-dipped look of the candy. Surprise the chocolate-peanut butter lovers in your life with this new take on an old favorite!

Buckeye Pie

pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix

Butter, water and egg called

butter, melted

oz (from 8-oz package) cream cheese, softened

butter, softened

chocolate chips

Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use. 

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. 

In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes. 

In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.

In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set. 

Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator. 

Buckeye Pie is an easy no bake peanut butter and chocolate dessert. If you like buckeye candies, this peanut butter pie with ganache topping is a must try.

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Chocolate Peanut Butter Pie

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Buckeye Pie

Top 3 buckeye pie recipes from across the web

The most viewed buckeye pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Peanut Butter Pie

Buckeye Pie

Buckeye Pie

The most viewed buckeye pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine