Best Buckeye Pie Recipes

BUCKEYE PIE

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.

BUCKEYE PIE

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.

BUCKEYE PIE

Steps:

• 1. First layer: Mix powdered sugar, peanut butter, and cream cheese together. Add 1/2 of the cool whip and mix until well blended. Divide the mix between the two pie crusts.
• 2. Second layer: Mix the milk and instant pudding together for 2 minutes. Divide the pudding between the two pies. Spread out evenly.
• 3. Top both pies with the remaining cool whip.
• 4. Optional: Garnish with chocolate shavings or sprinkles.
• 5. I usually freeze them until close to serving just to make them firmer and easier to cut and serve.

BUCKEYE PIE

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.

BUCKEYE PIE

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.

BUCKEYE PIE

Steps:

• Whisk egg yolks and milk in a bowl. In saucepan, combine milk mixture, cornstarch, and brown sugar. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and add vanilla. Stir in peanut butter. Cover pudding with plastic wrap to prevent skin from forming. Cool to room temperature. Spread in pie shell and cover with Topping. Topping: Combine butter, corn syrup, and water in saucepan. Bring to a boil and remove from heat. Add both chocolates. Wait 5 minutes for chocolate to melt, then whisk until smooth. Cool 15 minutes and spread over filling. Refrigerate. Remove from refrigerator about 20 minutes before serving. Serve with whipped cream.