Buckeyes (besides being the nickname for Ohioans and Ohio State, from the state tree) are a delicious candy, peanut butter nougat dipped in chocolate.
I usually make them at Christmas. My recipe makes a large quantity. True, I could divide the recipe in half, but I’d still have too many for my husband and me, especially with our younger daughter as the only visitor in these Pandemic days.
So… I got to thinking… what about a Buckeye pie? After all, Buckeye candies are simply a peanut-butter nougat dipped in chocolate. So surely I could replicate the taste sensation in a pie?
And I did!
I used the chocolate crust from my Double Chocolate Ganache Pie. (I used powdered sugar in the crust because I didn’t want to get out two kinds of sugar. It worked just as well.)
Then I studied various peanut butter pie recipes, and compared them to the peanut butter nougat of a Buckeye candy, and came up with this filling:
- 4 ounces cream cheese
- 2/3 cup creamy peanut butter
- 1 cup powdered sugar
- 4 ounces whipping cream (or 8 ounces whipped topping, thawed)
- In one bowl (chill the bowl and beaters ahead of time), beat the whipped cream until soft peaks form.
- In another bowl, beat together the cream cheese, the peanut butter, and the powdered sugar, until the ingredients thoroughly combine and cream together.
- Gently mix in the whipped cream until just mixed.
- Spread into the crust.
- Freeze for about a half hour.
Finally, after the pie set up in the freezer for about a half hour, I made the chocolate coating for Buckeyes, but used butter instead of shortening, and changed up the ratios:
- 4 ounces semi-sweet baking chocolate (you could also use chocolate chips)
- 2 tablespoons unsalted butter
- Microwave the chocolate and butter together, stirring every 15 seconds, until thoroughly melted and mixed
- Let cool just a little, and then spread on top of pie.
Store pie, wrapped, in refrigerator.
Voila! A Buckeye pie!