Peanut Butter Buckeye Cream Pie

Prep Time: 20 minutes
Cook Time: 5-8 minutes
Total Time: 30 minutes
Serves: 8 people

Ingredients

YOU'LL NEED

  • Spatulas
  • Measuring cups
  • 9” pie pan
  • Mixing bowls
  • Hand mixer

FOR GRAHAM CRACKER CRUST

  • 10 crushed graham cracker rectangles
  • ½ cup sugar
  • 5 tbs butter, melted

FOR PIE FILLING

  • 12 Fannie May® Peanut Butter Buckeyes, melted
  • 1½ cups vanilla pudding, pre-made
  • 2 tbs smooth peanut butter
  • 1 cup heavy cream, lightly whipped

FOR WHIPPED CREAM TOPPING

  • 1 cup heavy cream
  • ½ tsp vanilla extract
  • 2 tbs sugar
  • Milk chocolate curls, optional

*Allergens - peanuts, wheat, dairy, soy

Directions

FOR GRAHAM CRACKER CRUST

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the crumbs of crushed graham cracker rectangles, sugar and butter.
  3. Press mixture into a 9” pie plate and bake at 350°F for 5-8 minutes, or until golden brown. Let cool.

FOR PIE FILLING

  1. Melt the Fannie May® Peanut Butter Buckeyes and combine with peanut butter until well integrated.
  2. Add half of the vanilla pudding to the chocolate mixture and mix until smooth. Fold in remaining pudding.
  3. Whip one cup of heavy cream until light and airy. Add whipped cream into pie mixture until fully incorporated.
  4. Pour pie mixture into prepared pie crust and smooth out - chill in fridge for approximately 2 hours.

FOR TOPPING LAYER

  1. Once pie filling has set, beat together heavy cream, vanilla extract, and sugar in a mixing bowl.
  2. Spread whipped cream over pie until completely covered. Garnish with chocolate shavings and serve.
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