Peanut Butter Buckeye Pie
So, you know in my previous post how I told you about making hundreds and hundreds of buckeyes? Well, I got a little bit tired of rolling out little buckeyes when a little idea popped in my head. I was working with a double batch x a gazillion of filling at the time. Do you think that I am kidding? Here are some pictures I was tweeting (taken from my phone).
This is one giant buckeye, people. Grab a fork and dig in. You’re welcome. The filling is the recipe from my husband’s grandmother. I ♥ having the original recipe written in her handwriting.
Peanut Butter Buckeye Pie Recipe
Traditional peanut butter buckeyes in pie form
- 1 lb butter, softened
- 3 lbs powdered sugar
- 1 Tablespoon vanilla
- 16 oz peanut butter
- Milk chocolate for dipping
- Mix butter, sugar, and vanilla until creamy. Add peanut butter and incorporate until smooth. (This is all best done with your hands.)
- Roll into balls and dip into melted milk chocolate.
For the Pie:
- I reserved about 2 cups of peanut butter buckeye filling to make this pie and used a basic graham cracker crust.
- Mix 1 1/2 cups graham crackers crumbs with 6 Tablespoons melted butter and a dash of sugar, bake at 350 for 8-10 minutes.
- Then about 1/2 cup melted milk chocolate on top of the crust- let cool.
- Spread filling, then another 1/2 cup of melted milk chocolate on top.
- Chill this pie if you aren't going to eat it right away. Bring to room temp again just before serving so the chocolate is easier to cut through and serve up.