Buckeye Pie

Instructions

1. 1

   Make the cookie crust

   Place chocolate sandwich cookies (including cream filling) in a food processor and pulse until fine crumbs form. Add melted butter and pulse until combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for 15 minutes.

2. 2

   Whip the cream

   In a chilled bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Set aside in refrigerator.

3. 3

   Make the peanut butter filling

   In a large bowl, beat cream cheese until smooth. Add peanut butter, 1 cup powdered sugar, and vanilla. Beat until well combined and fluffy, about 2-3 minutes.

4. 4

   Fold in whipped cream

   Gently fold the whipped cream into the peanut butter mixture in three additions, being careful not to deflate. The filling should be light and mousse-like.

5. 5

   Fill the crust

   Spread the peanut butter filling evenly into the prepared chocolate crust. Smooth the top with a spatula. Refrigerate for 30 minutes while preparing the ganache.

6. 6

   Make the chocolate ganache

   Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips in a bowl and let sit for 2 minutes. Add butter and stir until smooth and glossy.

7. 7

   Top with ganache

   Let ganache cool for 5 minutes until slightly thickened but still pourable. Pour over the peanut butter layer, leaving a 1-inch border of peanut butter visible around the edge (like a buckeye candy). Gently spread to cover most of the surface.

8. 8

   Chill until set

   Refrigerate the pie for at least 4 hours or overnight until the filling is completely set and ganache is firm.

9. 9

   Garnish

   Before serving, garnish with chopped peanuts, chocolate shavings, mini buckeye candies, or a sprinkle of flaky sea salt around the edges.

10. 10

    Serve

    Let pie sit at room temperature for 10 minutes before slicing for cleaner cuts. Use a sharp knife dipped in hot water between slices.