Recipe Details
Recipe Keywords
Ingredients (yields 12 Servings Cost per Serving: $0.97 servings)
- 1 cup crushed chocolate graham crackers (about 10 crackers)
- 2 tablespoons packed dark brown sugar
- 4 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 6 ounces cream cheese, softened
- 3/4 cup confectioners' sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
Cooking Instructions
For cooking instructions, please visit myrecipes.com
Public Comments (1)
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Robin_Horrigan
August 27th, 2010
Peanut butter and chocolate is a combination that sends me up to the moon...there's nothing better, really. Unfortunately we have a serious nut allergy in my not-so-extended family, and so I have to keep recipes like this under lock and key when it comes time to choose a dessert to make for a holiday or family gathering.
The photo of this "Buckeye Pie" has been calling to me all summer as I have sifted through my pages of recipes saved on Plummelo. I just had to try it. I love recipes that can be made in stages; you can make the crust for this dessert a day or two in advance and keep it tightly covered. Then after you fill the crust, the concoction needs to sit in the freezer for 4-6 hours (or even overnight). This is not a good choice to start at the last minute, but it has its' place in a well thought out meal or party plan.
About the origin of the name Buckeye Pie...methinks it comes from the more common Buckeye candies, which are also a peanut butter and chocolate confection made, according to the ever-so-reliable Wikipedia, to resemble the nut of a buckeye tree. Personally I'll refer to this as an icebox peanut butter pie before I'll start casually referring to Buckeye Pie. But that's just me.
Mmm, the ganache. Cook's treat to lick the spoon after the pie is covered with this rich, silky chocolate glaze. Enjoy.