Recipes
>
Peanut Butter Buckeye Cream Pie

Peanut Butter Buckeye Cream Pie

Download recipe

Prep Time

20 Minutes

Cook Time

5-8 Minutes

Total Time

30 Minutes

Serves

8 Servings

Made with

Ingredients

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

Equipment

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

Directions

FOR GRAHAM CRACKER CRUST

  • Preheat oven to 350°F.
  • In a large bowl, combine the crumbs of crushed graham cracker rectangles, sugar and butter.
  • 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

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

FOR TOPPING LAYER

  • Once pie filling has set, beat together heavy cream, vanilla extract, and sugar in a mixing bowl.
  • Spread whipped cream over pie in desired amounts. Optional to garnish with chocolate shavings