Finally, I refrigerate the pie for at least four hours, though overnight is even better. The waiting is always the hardest part, but the payoff is worth it—a gorgeous Buckeye Pie with a firm chocolate top, creamy peanut butter middle, and crunchy chocolate crust.
Pro Tips for Best Results
I tested this three different ways before settling on the version I make now. One tip I swear by is using full-fat cream cheese. I tried a reduced-fat version once, and although it technically worked, the filling didn’t firm up quite right and tasted slightly watery. Trust me—this is a dessert where full-fat ingredients give you the best texture and flavor.
Another discovery I made was about the crust. I used to add more butter when the crumbs seemed too dry, but that often led to an overly greasy crust that didn’t hold its shape. Now I stick to the five tablespoons listed and firmly press the crust into the pan. It sets perfectly every time. If your crumbs still seem too loose, chill the crust longer instead of adding extra butter.
Here’s a trick I learned the hard way: don’t overheat the cream when making the chocolate topping. Once, in a rush, I heated it to a full boil, poured it over the chocolate, and ended up with a grainy, separated mess. The cream should only be warm enough to melt the chocolate—never violently bubbling.
And finally, make sure the peanut butter filling is spread evenly before pouring on the chocolate. I used to smooth it lazily, thinking the topping would hide any imperfections, but uneven filling leads to uneven slices. Taking an extra minute to level the filling makes those pie wedges picture-perfect.
Common Mistakes to Avoid
The biggest mistake people make with Buckeye Pie is not softening the cream cheese enough. If it’s still cold, it forms little lumps that refuse to smooth out no matter how long you beat the filling. Let it sit at room temperature for at least an hour. Trust me, this makes all the difference in achieving that velvety texture.
Another common issue is cracking chocolate ganache. The first time I made this pie, the chocolate set too quickly because my kitchen was cold, and it cracked as soon as I sliced into it. To prevent this, don’t over-chill the pie before serving. Let it sit at room temperature for 10 minutes before cutting so the chocolate softens just slightly.
Overcompacting the crust can also create problems. I’ve pressed the crust too firmly before, thinking it would create a stronger foundation, but it made the crust rock-hard instead. Use a gentle but firm pressure—not too intense—and it will slice beautifully.
Finally, avoid using natural peanut butter. I love natural peanut butter for everyday use, but its oily, separated consistency does not work well for this pie. Traditional creamy peanut butter blends better and helps the filling stay stable in the fridge.
Serving Suggestions
When I serve Buckeye Pie, I almost always pair it with a dollop of lightly sweetened whipped cream. The whipped cream cuts through the richness and adds a lighter, airy contrast to the thick filling. Sometimes I sprinkle a few mini chocolate chips on top just to make it look extra fancy.(See the next page below to continue…)