Peanut butter lovers won’t be able to resist this delicious buckeye pie that layers peanut butter and chocolate for a delightful dessert.
26 chocolate creme cookies, crushed into fine crumbs
5 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1¾ cups creamy peanut butter (one 16-ounce container)
2 cups powdered sugar
2 teaspoons vanilla extract, divided into 1½ teaspoons and ½ teaspoon
⅓ cup + 1 tablespoon heavy cream
3 tablespoons heavy cream
3 ounces semi-sweet chocolate baking bar, broken into small pieces
Preheat the oven to 350°F. You will need a 9-inch pie dish.
In a medium mixing bowl, add the chocolate creme cookie crumbs and melted unsalted butter. Stir to coat all the cookie crumbs in the butter.
Press the cookie crumbs into the bottom, and up the sides, of the pie plate.
Bake the crust for 10 minutes. Allow the baked crust to cool on the counter while making the peanut butter filling.
To make the pie filling, add the cream cheese to a large mixing bowl and beat on medium-high speed for 30 seconds to 1 minute or until smooth.
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