Buckeye Pie | Cleveland Southside Moms




1-1/4 cups chocolate wafer crumbs

1/4 cup sugar

1/4 cup butter, melted


1 package (8 ounces) cream cheese, softened

1 cup creamy peanut butter

3/4 cup confectioners’ sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream


1/3 cup semisweet chocolate chips

2 tablespoons half-and-half cream

2 tablespoons chopped salted peanuts


Preheat oven to 350°. In a small bowl, combine crumbs, sugar and butter. Firmly press mixture onto bottom and up the sides of 9-in. pie plate. Bake until set, about 10-12 minutes; cool completely.

In a large bowl, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Do not over-beat. Gently fold whipped cream into peanut butter mixture until fully incorporated. Pour into crust and spread evenly.

Place chocolate chips and half-and-half in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir. Repeat until chocolate has melted and very smooth; do not over heat or chocolate may burn. Cool slightly.

Spread ganache over the peanut butter filling, leaving a 1-inch border of peanut butter filling uncovered around edge of pie. Sprinkle with chopped peanuts. Chill for several hours before serving.

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