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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This pie version of buckeye balls candy has a chocolate wafer crust, a sweet and creamy peanut butter filling, and is covered with a chocolate ganache. Ingredients:
1 cup crushed chocolate |
graham crackers (about 10 crackers) |
2 tablespoons packed dark brown |
sugar |
4 tablespoons unsalted butter, melted |
1 cup creamy peanut butter |
6 ounces cream cheese, softened |
3/4 cup confectioners' sugar |
1/4 cup milk |
2 teaspoons vanilla extract |
1/2 cup heavy cream |
4 ounces semisweet chocolate, chopped |
1/3 cup heavy cream |
2 tablespoons unsalted butter |
Directions:
1. Make crust: Preheat oven to 350°F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray. Mix crumbs with sugar and butter and press into bottom of pan. Bake until crust is set, 10 minutes. Cool on a wire rack.
2. Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into peanut butter mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight. Remove pie and place in refrigerator for at least 2 hours.
3. Make glaze: Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted. Let cool to room temperature. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.
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