The very first time I made this Buckeye Pie, I remember standing in my kitchen, mixing the peanut butter filling and thinking, “This smells exactly like those Buckeye candies I grew up stealing from dessert trays.” As the familiar aroma of chocolate and peanut butter filled the room, I felt that same cozy nostalgia I used to feel during holidays with my family. When I finally poured the silky chocolate topping over the creamy peanut butter layer, I knew this recipe would become one of those treats I’d make year after year. It’s rich, indulgent, and surprisingly easy for how impressive it looks.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers all the flavors of classic Buckeye candies without the tedious dipping—you just layer everything into one glorious pie and let the fridge do the rest.
Ingredients
- 26 chocolate creme cookies
- 5 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1¾ cups creamy peanut butter
- 2 cups powdered sugar
- 2 tsp vanilla extract
- ⅓ cup + 4 tbsp heavy cream
- 3 oz semi-sweet chocolate baking bar
If you’ve ever made Buckeye candy, you’ll recognize these ingredients immediately. You can swap the chocolate creme cookies for plain chocolate wafers if you prefer a less sweet crust, but I find the creme filling helps bind everything together without needing more butter. The peanut butter absolutely needs to be the creamy variety—chunky doesn’t give you that smooth texture Buckeye filling is known for. And while you can use chocolate chips instead of a baking bar, the bar melts smoother and spreads more evenly, giving the topping its signature silky finish.
Equipment Needed
- Food processor (or rolling pin and zip-top bag)
- Pie dish
- Mixing bowls
- Electric mixer
- Spatula
- Small saucepan
A food processor makes the crust come together in seconds, but if you don’t have one, crushing the cookies with a rolling pin works perfectly fine—I’ve done it many times. The electric mixer is essential for getting the filling light and fluffy, so I always recommend using one instead of mixing by hand. A pie dish with slightly sloped sides works best for layering, and the small saucepan helps melt the chocolate and cream into a smooth ganache without burning it.
Step-by-Step Instructions
The first thing I do when making this Buckeye Pie is prepare the crust. I toss the chocolate creme cookies into the food processor and pulse until they turn into fine crumbs. There’s something oddly satisfying about watching them crumble into what looks like edible soil. When the crumbs are ready, I pour in the melted butter and pulse again until the mixture resembles damp sand. It should hold together when you pinch it between your fingers. Once it’s ready, I firmly press it into the bottom and up the sides of my pie dish. I like to take my time here, smoothing and evening it out with the back of a spoon so the crust sets beautifully in the refrigerator.
While the crust chills, I start on the filling. I beat the softened cream cheese until it becomes smooth, then add the peanut butter. The moment these two start blending together, the aroma becomes irresistible—creamy, nutty, and nostalgic all at once. I mix in the powdered sugar slowly so it doesn’t puff into a cloud (learned this the messy way), then finish with vanilla extract and a splash of heavy cream. The result is a thick, creamy filling that tastes exactly like the center of a Buckeye candy. I spread it evenly into the chilled crust, and even though I always want to dive in with a spoon at this point, I remind myself the chocolate topping is still coming.
To make the chocolate layer, I heat the heavy cream in a small saucepan until it’s just steaming—never boiling, because that can scorch it. Then I pour it over the chopped semi-sweet chocolate. This is the part I love: letting it sit for a minute, untouched, and then stirring slowly until it transforms into the most luscious ganache. If it looks too thick, I add another tablespoon of warm cream. When it’s perfectly smooth, I pour it over the peanut butter filling, tipping the pie dish gently to spread it evenly without disturbing the layer underneath.(See the next page below to continue…)