Buckeye Pie

It's a pretty safe bet if you're from the Midwest you'll immediately know the inspiration for this pie, though, with the January victory of our Ohio State Buckeyes 2014 National College Football Championship, perhaps now everyone knows what a buckeye is! If you aren't aware, they're the mascot of the Ohio State University, and aside from being a poisonous nut, they're tasty candies made of peanut butter coated in chocolate. As an Ohioan, I've been happily eating buckeyes my entire life, and with my love of pie, this pie was destined to be created.

I've made this pie before for OSU games, and this year seemed the right time to bring it back; OSU in the Championship Game, plus the Pi(e) Day of the Century, this delicious pie deserves to be shared with the world!

If you love all things peanut butter and chocolate, this pie is right up your alley, I coat a baked pie crust with melted chocolate, let it set, then fill it with a smooth peanut butter filling made from peanut butter, cream cheese, and marshmallow creme.

I adorn the top with buckeye candies on top of each piece and a Block "O" perfect for Ohio State watch parties, but if you aren't a fan, I give several variations for decorating the top of the pie at the end. There are no shortage of chocolate peanut butter candies in this world, choose your favorite!

Thanks for celebrating such a wonderful victory and, a once in a century Pi(e) day, with my Buckeye Pie! Enjoy!

Serves 8

For the crust:

1 recipe Single-Crust Foolproof Pie Dough, baked and cooled (Get the recipe here, although that recipe uses a partially baked crust, simply extend baking time until the crust is golden brown and crisp: https://www.instructables.com/id/Pumpkin-Pie-20/.)

For the chocolate coating:

3-4 oz. milk chocolate, chopped, or 1/2 cup good quality chocolate chips (I used Malley's Chocolate, Cleveland, OH)

1/4 cup heavy cream

For the filling:

1 (8-ounce) package cream cheese, softened

1 cup creamy peanut butter

1/2 cup confectioner's (powdered) sugar

1/2 cup marshmallow creme

1 teaspoon vanilla extract

1/2 cup heavy cream

Pinch salt

For the topping:

Extra melted chocolate to make a Block "O" design

8 Buckeye candies (I used Harry London's Chocolate Buckeyes, Malley's are another favorite)

I'm sharing pictures of a simple pie dough edge "crimping" technique that is very easy to do for those who find crimping a bit complicated. To achieve a checkered-type crust, take a paring knife and score 1/2-inch marks between the dough at 1/2-inch intervals, cutting until you reach the edge of the pie plate, around the entire pie. Then fold in every other square towards the center of the plate, and voila! Refrigerate, or freeze, the dough before baking to ensure the pattern holds its shape when you blind-bake the crust.

For the chocolate coating: melt chocolate and heavy cream in microwave safe bowl for 30-50 seconds on high until almost melted. Whisk until all chocolate is melted and blended with cream. Pour over cooled pie crust and swirl pan to coat the bottom, and up the sides, of pie crust. Refrigerate crust until chocolate is set, 20 to 25 minutes.

Mix all of the filling ingredients together with an electric or stand mixer on medium speed until light and fluffy with no remaining streaks of cream cheese, or peanut butter, about 3 minutes. Scraping down the bowl as necessary.

Spread the filling evenly over the cooled chocolate layer in the chilled pie crust. Refrigerate the pie until chilled and set, about 2 hours.

I made my own Block "O" stencil and used extra melted chocolate to create the "O" shape. Before serving, place buckeye candies on pie, one for each slice.

Variations for non-OSU fans: melted chocolate and/or peanut butter drizzled, or chocolate shavings sprinkled, on top of chilled pie, or, any other peanut butter chocolate candy placed on each piece.

Whether you are as die-hard as my family is for our 2014 National Champion Ohio State Buckeyes football team, or you simply love chocolate and peanut butter, this pie is #winning! Happy Pi(e) Day, enjoy!

Leftovers can be stored, covered, in the refrigerator for up to two days.