Buckeye Pie Recipes

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BUCKEYE PIE



Buckeye Pie image

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

Categories     Dessert

Time 4h5m

Yield 12

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Butter, water and egg called for on cookie mix pouch
1/4 cup butter, melted
4 oz (from 8-oz package) cream cheese, softened
1/4 cup butter, softened
3/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons heavy whipping cream
1/4 cup semisweet chocolate chips
2 tablespoons heavy whipping cream

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, Carbohydrate 58 g, Cholesterol 70 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 45 g, TransFat 1 g

BUCKEYE PIE



Buckeye Pie image

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

Time 45m

Yield 8 servings

Number Of Ingredients 14

Crust:
1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Ganache:
1/3 cup semisweet chocolate chips
2 tablespoons half-and-half cream
2 tablespoons chopped salted peanuts

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, Fat 41g fat (17g saturated fat), Cholesterol 56mg cholesterol, Sodium 319mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 3g fiber), Protein 10g protein.

BUCKEYE PIE



Buckeye Pie image

Shocked this wasn't on here! Great and simple pudding pie to throw together quick. It's also a famous local favorite at the Lyn-Way. I always make mine with a graham cracker crust, you can use a regular baked shell also...add as much or as little as the peanut butter mix...doctor it up your way!--Always yummy! My favorite graham crust...a sleeve of crushed crackers, 1 cup sugar, 1 stick butter....NOT healthy but oh-so-good!

Provided by LisaDBcooksforfive

Categories     Pie

Time 15m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 6

1 graham cracker crust
1 (3 ounce) box chocolate pudding
milk
3/4 cup peanut butter
1/2 cup powdered sugar
12 ounces Cool Whip

Steps:

  • Mix together peanut butter and powdered sugar. Add more sugar to get crumble texture.
  • Mix amount of milk per instructions for pie on pudding box -- 1 3/4 C with pudding, let set aside to soft-set.
  • Sprinkle peanut butter crumbs on bottom of graham cracker crust.
  • Pour half of chocolate pudding in pie crust. Add more crumbs.
  • With remaining pudding add half of Cool Whip, don't over mix. Pour in pie crust.
  • Top with remaining Cool Whip. Garnish lightly with more crumbs.
  • Let set up for 2 hours and Enjoy.

Nutrition Facts : Calories 938.1, Fat 61.6, SaturatedFat 26.8, Cholesterol 0.6, Sodium 612.5, Carbohydrate 87.9, Fiber 4, Sugar 65.5, Protein 16.3

BUCKEYES



Buckeyes image

Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield about 2 1/2 dozen

Number Of Ingredients 7

2 1/2 cups sifted confectioners' sugar
1 cup smooth peanut butter
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening

Steps:

  • Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
  • Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
  • Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
  • Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUCKEYES I



Buckeyes I image

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Provided by Tammy Winters

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 5

1 ½ cups peanut butter
1 cup butter, softened
½ teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

Steps:

  • In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
  • Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
  • Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
  • Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g

BUCKEYE PIE



BUCKEYE PIE image

Categories     Chocolate     Nut     Dessert     No-Cook     Quick & Easy     Tailgating

Yield 12-16 PIECES

Number Of Ingredients 7

1 cup peanut butter
1 large box of instant chocolate pudding
16 ounces of Cool Whip
4 ounces of cream cheese
1 cup powdered sugar
2 cups milk
2 pie crusts (preferably chocolate)

Steps:

  • Mix powdered sugar, peanut butter, and cream cheese together. Add 1/2 the whip cream and mix until well blended. Divide the mix between the two pie crusts. Mix the milk and instant pudding together for 2 minutes. Pour the pudding into the two pies and spread out evenly. Spread the remaining cool whip over top of the two pies. Garnish with chocolate shavings or sprinkles. Freeze them until close to serving just to make sure they are firmer and easier to cut and serve. Let the Cool Whip thaw out so it can be spread over the pie easier.

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Top Asked Questions

How to bake Oreos in a pie?
Directions In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish. In a large bowl combine butter, peanut butter, powdered sugar, salt and vanilla. Using a hand mixer, whip ingredients until smooth. Place chocolate chips in a medium heat-proof bowl.
How many cookies do I need to make a Buckeye?
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 deliver... Heat oven to 375°F. Make and bake 36 cookies as directed on pouch.
How do you make the perfect peanut butter and cream cheese pie?
—Mary Northrup, Alpine, New York 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.
How do you make a creamy cream cheese pie?
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.

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