BUCKEYE PIE RECIPES RECIPES
BUCKEYE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Everyone that eats this pie raves about it! You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. —Mary Northrup, Alpine, New York
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 559 calories, FatContent 41g fat (17g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 319mg sodium, CarbohydrateContent 43g carbohydrate (32g sugars, FiberContent 3g fiber), ProteinContent 10g protein.
BUCKEYE PIE RECIPE - BETTYCROCKER.COM
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!
Provided by Betty Crocker Kitchens
Total Time 4 hours 5 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 560 , CarbohydrateContent 58 g, CholesterolContent 70 mg, FatContent 5 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 45 g, TransFatContent 1 g
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