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Buckeye Pie
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Prep Time:
30 minutes
Total Time:
4 hours 5 minutes
Irresistible Buckeye Pie: A decadent twist on the classic candy, featuring a double chocolate chunk cookie crust, creamy peanut butter filling, and chocolate ganache topping. Perfect for surprising chocolate-peanut butter enthusiasts!
Ingredients:
  • 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
Instructions:
  • Preheat oven to 375°F. Follow instructions on pouch to make and bake 36 cookies. Allow cookies to cool completely for at least 30 minutes. Store 20 cookies in an airtight container for later use.
  • Preheat the oven to 350°F and generously coat a 9-inch glass pie plate with cooking spray.
  • 1. Pulse half of the 16 remaining cookies in a food processor until finely crumbed. Transfer to a medium bowl. Repeat with the second half of the remaining cookies and add to the bowl. 2. Stir in 1/4 cup melted butter until fully combined. 3. Press the mixture firmly into the bottom and up the sides of a pie plate. 4. Bake in the oven for 9 to 11 minutes until the crust is set in the center. 5. Allow to cool for 15 minutes before using.
  • In a large bowl, use an electric mixer on medium speed to blend cream cheese, softened butter, and peanut butter until smooth. Gradually mix in powdered sugar and whipping cream on low speed until creamy, scraping down the sides of the bowl as needed. Spread over the baked crust.
  • In a small microwave-safe bowl, heat the Topping ingredients uncovered in the microwave on High for 15 seconds; stir. Heat in 10-second intervals until chocolate chips can be stirred smoothly; let cool for 5 minutes. Spread over the center of the filling, ensuring a 1-inch border. Refrigerate uncovered for approximately 2 hours until the chocolate layer sets.
  • With a sharp knife, slice the ingredients into wedges, wiping the knife blade clean after each cut. Keep the wedges covered in the refrigerator.

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