If you’re a fan of the heavenly combo of peanut butter and chocolate, you’re in for a treat with this easy, no-bake Buckeye Pie. Inspired by the classic Ohio Buckeye candies, this pie delivers all those rich, creamy flavors you love, with zero fuss and no oven time required. It features a crunchy Oreo cookie crust, a luscious peanut butter filling, and a silky chocolate ganache topping that simply melts in your mouth. Whether you’re preparing a dessert for a holiday, potluck, or just a cozy night in, this Buckeye Pie is guaranteed to be a showstopper.
Why You’ll Love This Buckeye Pie
- No baking—just mix, chill, and enjoy!
- Creamy and indulgent with the perfect peanut butter-chocolate balance
- Ideal for make-ahead dessert planning—just refrigerate and serve
- Freezes beautifully, so you can save leftovers for later cravings
- Crowd-pleasing and kid-friendly
Ingredients
Here’s everything you’ll need to whip up this delicious Buckeye Pie. Pro tip: Using room temperature cream cheese makes mixing the filling so much smoother!
For the Crust:
- 25 Oreo cookies (or about 1 ¾ cups crushed)
- 5 tablespoons unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter (regular creamy works best; crunchy adds nice texture)
- 2 cups powdered sugar, sifted to avoid lumps
- 1 teaspoon vanilla extract
For the Ganache Topping:
- 5 oz milk chocolate chips (or semi-sweet/dark chocolate for a richer finish)
- 3 tablespoons heavy cream
Step-by-Step Instructions
Make the Crust
Start by crushing those Oreos until they’re fine crumbs. You can toss them in a food processor for ease or place them in a sealed bag and crush with a rolling pin. Once crushed, mix the crumbs with the melted butter until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. This chocolatey crust is the perfect crunchy base for our creamy filling.
Pop the crust into the fridge while you prepare the filling. Chilling it first helps it set nicely and prevents the filling from mixing with the crumbs.
Prepare the Peanut Butter Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and fluffy. Add the peanut butter and vanilla extract, blending them together until creamy and well combined. Next, gradually add the powdered sugar, beating as you go, until the filling becomes thick and silky. This is what makes the pie so irresistibly creamy!
For an even lighter texture, you can fold in 8 oz of whipped topping like Cool Whip at this point. It adds a fluffy lift, turning this into a dreamy peanut butter mousse.
Spread this luscious peanut butter filling evenly over your chilled Oreo crust, smoothing out the top. Then, return it to the fridge to keep it firm while you prepare the chocolate ganache.
Make the Chocolate Ganache
Ganache is surprisingly simple but adds a beautiful glossy finish and rich chocolate flavor that completes this pie. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring well after each, until the chocolate is fully melted and the mixture is smooth.
Let the ganache cool for a few minutes until it’s thick but still pourable, then gently pour it over the peanut butter layer. Use an offset spatula or the back of a spoon to spread the ganache evenly to the edges.
Chill and Set
Refrigerate your Buckeye Pie for at least 6 hours, or overnight if possible. This chilling time allows the filling to firm up perfectly and the ganache to set with that glossy finish. When you’re ready to serve, let the pie sit at room temperature for 10–15 minutes. This little step makes slicing so much easier and cleaner.
Serving Suggestions
Slice this pie into generous wedges and serve chilled or at room temperature. It’s a wonderful dessert after dinner or a sweet pick-me-up with afternoon coffee or tea. For a fun twist, top slices with a sprinkle of crushed peanuts, mini chocolate chips, or even a pinch of flaky sea salt. These add a delightful texture contrast and pop of flavor.
Want to get fancy? Serve alongside a scoop of vanilla ice cream or drizzle with caramel sauce for an extra indulgent touch. This pie also pairs beautifully with fresh berries, which help balance the richness.
Tips and Variations
- Crust alternatives: If you’re short on time, a store-bought chocolate crust works perfectly. Or try a chocolate graham cracker crust for a slightly different flavor.
- Nut butters: Feel free to swap peanut butter for almond or cashew butter if you want a nutty twist.
- Chocolate options: Milk chocolate is classic, but using semi-sweet or dark chocolate chips in your ganache ups the chocolate intensity and balances the sweetness.
- Crunchy peanut butter: Using crunchy peanut butter adds a delightful surprise crunch to the creamy filling.
- Mini pies: Want to make individual servings? Use a muffin tin lined with cupcake wrappers and scale down the filling and crust. Perfect for parties!
- Extra chocolate: Double the ganache layer or drizzle melted chocolate on top for an ultra-rich finish.
Storage and Freezing
This Buckeye Pie stores beautifully in the fridge for up to 5 days. Keep it tightly covered with plastic wrap or in an airtight container to prevent it from absorbing fridge odors.
Got leftovers? No problem! Wrap the whole pie or individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. Just remember, this pie is best enjoyed chilled or at room temperature—no reheating necessary!
Frequently Asked Questions
Can I use natural peanut butter?
Natural peanut butter tends to separate and can affect the texture of the filling, so regular creamy peanut butter is your best bet here.
Is chilling really necessary?
Yes! The chilling step is crucial to help the filling set up properly and the ganache to firm nicely.
Can I use crunchy peanut butter?
Absolutely. It adds lovely texture that some people really enjoy.
How do I get clean slices?
Letting the pie sit out for 10–15 minutes before slicing helps a lot. Use a sharp knife and wipe it clean between each cut for perfect pieces.
Can I make this pie ahead of time?
Yes, it’s a fantastic make-ahead dessert. Prepare it a day in advance and refrigerate until you’re ready to serve.
Is this dessert freezer-friendly?
Definitely. Just thaw it overnight in the fridge for the best texture.
Final Thoughts
Buckeye Pie is one of those desserts that instantly feels like a hug in pie form. The combination of creamy peanut butter, rich chocolate, and crunchy Oreo crust is timeless and irresistible. This no-bake dessert is super easy to make, perfect for anyone who wants to impress without stress. Whether you’re making it for a special occasion or simply because you deserve a treat, this Buckeye Pie will quickly become a beloved favorite in your kitchen. Give it a try—you won’t regret it!
Buckeye Pie
Ingredients
- 25 cookies Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 5 oz milk chocolate chips
- 3 tablespoons heavy cream
Instructions
- Crush Oreo cookies into fine crumbs using a food processor or rolling pin.
- Combine the crumbs with melted butter and press firmly into the bottom and up the sides of a 9-inch pie plate.
- Chill the crust in the refrigerator while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth.
- Add peanut butter and vanilla extract; mix until combined.
- Gradually add powdered sugar, mixing until smooth.
- Spread the filling evenly over the chilled crust and return to the refrigerator.
- In a microwave-safe bowl, combine chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring until smooth.
- Let the ganache cool slightly, then pour over the peanut butter layer and spread evenly.
- Refrigerate the pie for at least 6 hours or overnight until fully set.
- Let sit at room temperature for 10–15 minutes before slicing for cleaner cuts.
