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Buckeye Pie

Slice of BUCKEYE PIE with a chocolate cookie crust, creamy peanut butter filling, rich chocolate topping, and Oreo cookies on top.

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This Buckeye Pie is a rich, no-bake chocolate peanut butter dessert with a creamy filling, Oreo crust, and smooth chocolate ganache topping. It’s the ultimate treat for peanut butter lovers and perfect for holidays, parties, or weeknight indulgence.

Ingredients

Scale
  • 25 Oreo cookies
  • 5 tablespoons melted butter
  • 8 oz full-fat cream cheese (cubed, room temperature)
  • 1 cup smooth peanut butter (Jif, Skippy, or Kraft recommended)
  • 3/4 cup superfine granulated sugar
  • 1/2 cup heavy cream (for filling)
  • 2 teaspoons pure vanilla extract (for filling)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for ganache)
  • Optional toppings: whipped cream, crushed Oreos, chopped peanuts, peanut butter drizzle

Instructions

  1. Crush the Oreo cookies in a food processor until fine crumbs form.
  2. Mix in melted butter and press the mixture into a 9.5-inch pie pan.
  3. Freeze the crust for 15 minutes to set.
  4. In a mixing bowl, beat cream cheese and peanut butter until smooth.
  5. Add sugar, heavy cream, and vanilla extract. Beat until light and fluffy.
  6. Spread the peanut butter filling evenly into the chilled crust and return to the freezer for 15 minutes.
  7. In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 15–30 second intervals, stirring until smooth.
  8. Let ganache cool slightly, then spread it over the peanut butter filling.
  9. Chill the pie in the fridge for at least 1 hour before slicing and serving.
  10. Garnish with optional toppings and enjoy.

Notes

  • Use room temperature cream cheese for smoother filling.
  • Do not use natural peanut butter to avoid separation and texture issues.
  • Chill for at least 2 hours or overnight for clean slices.
  • Wrap tightly if freezing; thaw in the fridge before serving.
  • Try variations like adding sliced bananas or using a pretzel crust.

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