Ok Molly, finally here’s your Buckeye Pie recipe.
And for those of you who are unfamiliar with the buckeye, here’s a little blurb from Wikipedia -“The Ohio buckeye is the state tree of Ohio and an original term of endearment for the pioneers on the Ohio frontier…Subsequently, the word was used as the nickname of The Ohio State University sports teams, was adopted officially by the school as its nickname in 1950, and came to be applied to any graduate of the university…. The buckeye confection, made to resemble the tree’s nut, is made by dipping a spoonful of peanut butter fudge in milk chocolate, leaving a circle of the peanut butter exposed. “
Cheers to the great state of Ohio and Ohio State University because here is where Travis and I met our freshman year of college. (For the record, we didn’t start dating until post college, seven years later.)
As for the current status of Ohio State football, I am still at a loss of words over the score from this past Saturday’s game against Wisconsin. (My brother Dan, himself a Badger, is probably thrilled as we have yet to discuss the game.) Also, let it be known, I actually made this pie ten days ago and held off on the post, so I can say it did not jinx them this weekend, they just blew it.
So here’s to all of you in the “buckeye state” and all of you Ohio State Buckeyes, hope you enjoy this one….
1 recipe single-crust pie dough, baked and cooled
3-4 oz. milk chocolate, or 1/2 cup good quality chocolate chips
1/4 cup heavy cream
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup confectioner’s sugar
1/2 cup marshmallow creme (Fluff)
1 teaspoon vanilla extract
1/2 cup heavy cream, chilled
Buckeye Candies* (See Recipe Below)
Variations: melted chocolate and/or peanut butter drizzled, or chocolate shavings sprinkled, on top of chilled pie
For the coating: Melt chocolate and heavy cream in microwave safe bowl for 30-50 seconds on high until almost melted. Stir until all chocolate is melted and blended with cream. Pour over cooled pie crust and swirl pan to coat the bottom and up the sides of pie crust. Refrigerate crust until chocolate is set, 20 to 25 minutes.
For the filling: Mix all of the filling ingredients together with an electric or stand mixer on medium speed until light and fluffy with no remaining streaks of cream cheese, or peanut butter, about 3 minutes. Scraping down the bowl as necessary.
Spread the filling evenly over the cooled chocolate layer in the chilled pie crust. Refrigerate the pie until chilled and set, about 2 hours. Before serving, place buckeye candies on pie (or use one of the topping variations above).
1 lb. creamy peanut butter
1-1/2 lb. confectioner’s sugar
1/2 lb. butter
Beat these ingredients together and roll into bite-size balls. Cool in refrigerator until firm. Insert toothpick, 1 per ball.
12 oz. semi sweet chocolate chips
1/3 bar of parafin wax confectioner’s sugar
Melt chocolate chips and wax in double boiler. Dip balls with toothpicks into melted chocolate mixture. Place on wax paper and cool until firm.
- If you like chocolate and peanut butter, you will love this. It is very rich, so be prepared.
- The boys had lots of fun making it and they actually ate this one too.
- Big ten, perfect 10. I’ll make it again.