Shelly's Recipe

BUCKEYE PIE

Category: Pies - Frozen

1 cup crushed chocolate
Graham crackers (about 10 crackers)
2 tbsp packed dark brown sugar
4 tbsp unsalted butter, melted
1 cup creamy peanut butter
6 oz cream cheese, softened
3/4 cup confectioners sugar
1/4 cup milk
2 tsp vanilla extract
1/2 cup heavy cream
4 oz semisweet chocolate, chopped
1/3 cup heavy cream
2 tbsp unsalted butter
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.

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.

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.