Buckeye
Pie Recipe
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.
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
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 :
1
slice: 559 calories, 41g fat (17g saturated fat), 56mg cholesterol, 319mg
sodium, 43g carbohydrate (32g sugars, 3g fiber), 10g protein.