It’s no secret that I love chocolate and peanut butter. (All good Ohio girls do, right? There’s a reason we’re Buckeyes, after all!) It’s the perfect combination of salty and sweet, which means that I cannot be trusted around a bag of Reese’s peanut butter cups. Or peanut butter M&Ms. Or these cookies. Apparently, I’m kind of addicted. Not that it’s a problem. I can stop whenever I want. (Yeah, right.)
It’s not surprising then, that this pie caught my attention right away. I was flipping through my “Classic Home Desserts” cookbook last weekend, looking for an easy dessert that I could put together for our dinner and game night some of our favorite people. (Yes, we spend the weekends playing board games with friends. Yes, we might be nerds, and yes, we’re OK with that.) 🙂 Andy suggested vanilla bean ice cream, but I wanted something less, well, vanilla. Plus, with only three hours of prep time, I knew ice cream wouldn’t be ready in time. This pie, on the other hand, could spend a hour in the freezer, get topped with a chocolate ganache and then hang out in the refrigerator until dessert. Perfect!
This recipe called for buttering the pie pan before putting the graham cracker mixture, which seemed kind of strange (after all, the crust has half of a stick of butter in it). I went ahead and followed the directions, and I ended up with my best graham cracker crust ever. It was crunchier than the other graham cracker crusts I’ve made, and it stayed together very well. It came out of the pan cleanly too. I may try the same trick next time I make cheesecake!
The peanut butter filling tastes a lot like the inside of a buckeye. The whipped cream lightens the filling (in texture and taste, not calories!), and if you get a bite of filling and chocolate topping, well, it’s just awesome. This pie is definitely my kind of perfect dessert. It’s really rich (but since when is that a problem?), so you’ll probably want a glass of milk to go with it. And honestly, I don’t think there’s much more to say about this, other than “get thee to the kitchen!” 😉
Peanut Butter Pie with Fudge Topping (AKA Buckeye Pie)
For the crust:
1 cup of graham cracker crumbs
4 tablespoons of unsalted butter, melted
1/4 cup sugar
For the filling:
1 cup of creamy peanut butter
8 ounce of cream cheese, softened
1 cup of powdered sugar
2 tablespoons unsalted butter, softened
1 tablespoon vanilla extract
1/2 cup heavy whipping cream, well chilled
For the chocolate topping:
6 ounces of semi-sweet chocolate chips
1/2 cup heavy whipping cream
Preheat the oven to 350 degrees and make sure the oven rack is in the lower third of the oven. Butter a 9″ pie pan.
In a medium bowl, stir together the melted butter, sugar and graham cracker crumbs. Press the graham cracker mixture into the prepared pin pan, making sure the crumbs go up the sides to the edge of the rim. Use the outside of a measuring cup to tamp down the crumbs if necessary. Bake the crust for about 10 minutes, or until lightly browned. Remove from the oven and let cool on a wire rack.
While the crust is baking, beat the cream cheese and peanut butter together in the bowl of a stand mixer. When the mixture is well-blended, add the powdered sugar, butter and vanilla and continue to beat until light and fluffy.
In a separate bowl (unless you feel like washing the bowl for your stand mixer, which is what I did), beat the 1/2 cup of whipping cream just until it’s not quite stiff. Fold a generous spoonful of the whipped cream into the peanut butter mixture to lighten the filling. Gently fold in the remaining whipped cream. Spread the peanut butter filling in the cooled crust and refrigerate until firm, about three hours. You can also put the pie in the freezer for about an hour if you’re on a truncated timetable.
When the peanut butter filling is firm, make the chocolate topping. Bring the cream to a simmer in a small saucepan and place the chocolate chips in a small, heatproof bowl. Pour the hot cream over the chocolate chips and let it stand for a minute, then whisk until smooth. Allow chocolate mixture to cool slightly to lukewarm. Spread the chocolate topping over the peanut butter filling and then return the pie to the refrigerator. Chill until chocolate topping is firm, about three hours.
Cut the pie into wedges and serve cold.
Click here for a printable version.