BUCKEYE PIE

Buckeye Pie image

Everyone that eats this pie raves about it! You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. -Mary Northrup, Alpine, New York

Provided by Taste of Home

Time 45m

Yield 8 servings

Number Of Ingredients 14

Ingredients

Crust:
1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Ganache:
1/3 cup semisweet chocolate chips
2 tablespoons half-and-half cream
2 tablespoons chopped salted peanuts

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.

Nutrition Facts : Calories 559 calories, Fat 41g fat (17g saturated fat), Cholesterol 56mg cholesterol, Sodium 319mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 3g fiber), Protein 10g protein.