Buckeye Party Pie2014-07-08
- Yield : 1 9" pie
- Servings : 10-12
- Prep Time : 20m
- Cook Time : 7m
- Ready In : 1:30 h
A party pie is a double pie crust and twice the amount of filling (or the same amount as a deep dish pie) assembled in a 1/4 sheet pan rather than a pie plate. It is easier to cut and serve a group of people with a party pie versus a standard pie.
The buckeye filling was inspired by a recent candy making project. Buckeye candy is a peanut butter filling enrobed in chocolate with just a tiny bit of the filling peeking through to resemble a buckeye nut.
- 2 prepared pie crusts
- 1-1/2 sticks unsalted butter, room temperature
- 1 8 oz pkg cream cheese, room temperature
- 1-1/3 cup smooth peanut butter
- ½ tsp vanilla extract
- 1 cup milk chocolate chips
- 1/3 cup heavy cream
Preparation: Press one pie crust into half of a quarter sheet pan. Press second crust in as well slightly overlapping the first crust to prevent any leaks or separation. Bake according to package directions for a no bake/refrigerator pie. Cool before filling. Make filling by beating together butter and cream cheese in the bowl of a stand mixer using the paddle attachment until smooth. Add peanut butter and beat until smooth. Stir in vanilla extract. Spread into cooled pie crust. Smooth top and refrigerator to set up. Meanwhile, stir together chocolate chips and heavy cream in a medium saucepan set over medium low heat or use a double boiler. Once chips have melted remove from heat. Cool to room temperature. Mixture should be fairly thick. Beat with a mixer until the consistency of stiff frosting. Pipe over top of peanut butter mixture. NOTE: To chill chocolate quickly, place in refrigerator for 30 minutes. Check after 15 minutes to see if mixture is thick enough to pipe. For a thinner frosting, increase cream to ½ cup. For a chocolate pastry crust, use the recipe off the Crisco can and add 1 TB cocoa powder.