Buckeye Pie
Buckeye pie has a creamy peanut butter filling topped with rich chocolate for the perfect treat that looks like the famous Ohio State buckeye nut. Perfect for Ohio Buckeyes and others alike, any peanut butter chocolate fans will love this easy pie recipe!
Ingredients
- 1 large egg
- 1 teaspoon water
- 9 inch chocolate cookie pie crust or pie crust of choice, see notes.
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- ¾ cup peanut butter I used smooth peanut butter, see notes
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼ cup chocolate candy melts chocolate chips or chocolate almond bark can also be used, see notes
- 1 teaspoon coconut oil see notes
Instructions
- Preheat the oven to 350 degrees. Crack the egg into a small mixing bowl. Add a teaspoon of water and beat with a fork until well mixed. Brush the egg wash mixture over the pie crust.
- Bake pie crust for 10 minutes. Allow pie crust to cool completely to the touch before filling.
- Meanwhile, in a large mixing bowl add cream cheese and powdered sugar. Whip well with an electric mixer until the cream cheese mixture is smooth with no lumps.
- To the cream cheese mixture add peanut butter, vanilla and salt. Mix well until the peanut butter is fully mixed in and smooth, but it will definitely be on the thick side.
- Carefully dollop the peanut butter mixture into the bottom of the pie crust. With a silicone spatula, spread the mixture evenly inside the pie crust. Cover and place inside the refrigerator for about 3 hours or overnight to chill.
- Once the pie has chilled, prepare the chocolate. Add the chocolate and coconut oil to a small microwave safe bowl. Heat the chocolate mixture in the microwave at half power, stirring about every 30 seconds increments or until a smooth chocolate sauce forms.
- Carefully pour chocolate in the center of the pie. Working quickly, smooth the chocolate evenly across the top of the pie. Make sure the chocolate is even and not thick in any one area as thick spots can make the pie more challenging to slice later.
- Place pie back inside the refrigerator. Chill the pie for an hour to allow the chocolate to fully set. Slice with a large knife, serve and enjoy!
Notes
You can totally use a graham cracker crust or another type of crumbled cookie crust. (Like using vanilla wafers for example.) I wouldn't recommend using a pastry-style crust like is used for an apple pie. A pastry-style crust needs to be baked and will get soggy from this type of filling.
Chocolate candy melts are typically found in the cake decorating section at the craft store and can also often be found in the baking section of grocery stores.
Crunchy peanut butter can be used in this recipe if you prefer. I don't recommend using a natural style of peanut butter where the oil is separated on top of the peanut butter. Sometimes that oil can separate inside your dessert, making it seem oily.
Using a large knife can help you to get a cleaner cut on the pie. I also like to run the knife under hot water and clean the knife with a towel or paper towel in between slices for a nice clean cut.
I also like to press straight down and straight back up with my knife, rather than pulling the knife down and then backing it out of the pie to get a nice clean cut.
It can also be helpful to scour the chocolate first by gently pressing a line into the chocolate. Then remove the knife and slice a second time straight down all the way through the pie. This can help keep the chocolate from cracking on the top where you don't intend it to as you've created a line for it to break more cleanly along.
Nutrition
Calories: 404kcal | Carbohydrates: 41g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 365mg | Potassium: 187mg | Fiber: 1g | Sugar: 36g | Vitamin A: 414IU | Calcium: 43mg | Iron: 1mg
Found on: onmykidsplate.com/buckeye-pie/