Buckeye Pie Recipe Recipe

Name: Buckeye Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chocolate graham cracker crumbs; 8 tablespoons (1 stick) unsalted butter, melted; 2 ounces Neufchatel (or light cream cheese); 1 1/2 cups creamy peanut butter; 1 cup graham cracker crumbs; 2 cups confectioners' sugar; 10 tablespoons unsalted butter, melted and cooled; 1 teaspoon vanilla; 12 ounces dark chocolate (I used 72%), coarsely chopped; 6 ounces of Neufchatel (or light cream cheese); 1/4 cup creamy peanut butter; 1/2 cup heavy cream

Servings: persons

2 cups chocolate graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
2 ounces Neufchatel (or light cream cheese)
1 1/2 cups creamy peanut butter
1 cup graham cracker crumbs
2 cups confectioners' sugar
10 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
12 ounces dark chocolate (I used 72%), coarsely chopped
6 ounces of Neufchatel (or light cream cheese)
1/4 cup creamy peanut butter
1/2 cup heavy cream

1
Preheat oven to 350u00b0F. In a 9 inch glass pie dish combine chocolate graham cracker crumbs and melted butter until crumbs are thoroughly moistened. Press crumbs into bottom and sides of dish. Bake for about ten minutes until crust is firm. Set aside to cool.
2
In the bowl of an electric stand mixer add Neufchatel (or cream cheese) and peanut butter, mix until well combined. Add graham cracker crumbs, confectioners sugar, melted butter, and vanilla then mix until thoroughly combined. In a medium bowl, set aside two cups worth of peanut butter mixture for the buckeyes and reserve the rest for the pie filling.
3
To shape the buckeyes, scoop slightly less than a tablespoon of peanut butter mixture and roll into a ball. Place balls on parchment lined baking sheet pricking each with a toothpick. Place peanut butter balls in the freeze for approximately 30 minutes.
4
While peanut butter balls are in the freezer, mix together the reserved peanut butter filling with Neufchatel (or cream cheese) and peanut butter in the bowl of a stand mixer until well combined. Slowly add in heavy cream and mix on medium high until well combined. Mixture will be lighter and fluffier. Scoop mixture into cooled chocolate graham cracker crust and refrigerate until set, 2 to 3 hours or overnight.
5
In a double boiler, or microwave safe glass bowl, melt chocolate until smooth. If using the microwave, heat on high for 30 seconds then stir, then repeat in 10 second increments until smooth. Let chocolate cool slightly. Remove chilled peanut butter balls from freezer and dip and swirl in chocolate using the toothpicks being careful to leave a circle of exposed peanut butter on top. Return buckeyes to parchment lined baking sheet to set. When you've finished dipping the buckeyes, remove the toothpicks and use them to smooth over the hole. Refrigerate for 30 minutes or until completely set. Once buckeyes are set, place 10 evenly spaced buckeyes on top of the chilled pie. Cover and refrigerate any leftovers.

2780

kcal

Calories

184

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chocolate graham cracker crumbs, 8 tablespoons (1 stick) unsalted butter, melted, 2 ounces Neufchatel (or light cream cheese), 1 1/2 cups creamy peanut butter, and more.

Yes, Buckeye Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckeye Pie Recipe

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