Peanut Butter and Chocolate Pie
Call it a Buckeye Pie or a Peanut Butter & Chocolate Pie, either will do… we call it a delicious, refrigerated taste treat for a warm summer day! Our pie starts with a Gluten Free Oreo Crust that gets filled with a light, fluffy peanut butter mixture and topped with whipped ganache. We’ll guide you through the steps below and a video demonstration is available on Celiac Kitchen’s YouTube channel. Keep the crust and whipped ganache recipes in your back pocket, both are versatile and can be used in any number of other recipes!
Buckeye Pie (Peanut Butter & Chocolate Pie)
Crust
Ingredients:
1 package (24) GF Double Stuff Oreos
4 tablespoons unsalted butter, melted
Salt (optional)
Directions:
Preheat oven to 350°F
Melt butter in microwave in 15 second intervals; set aside
Crush Oreos in food processor or place in zip lock bag and crush with rolling pin; looking for a sandy texture
Pour into medium size mixing bowl
Stir in melted butter until evenly blended
Add pinch of salt to boost flavors (optional) and continue to mix
Press into an even thickness in a 9” pie pan
Bake at 350°F for 11 - 13 minutes
Allow to cool completely before filling
1 Crush GF Oreos 2 Looking for a sandy texture 3 Mix in melted butter and salt (optional) 4 Press into 9” pie pan
Peanut Butter Filling
Ingredients:
⅔ cup heavy cream (well chilled)
½ teaspoon cream of tartar
4 oz cream cheese, room temperature
⅔ cup creamy peanut butter
1 teaspoon vanilla extract *labeled gluten free
⅔ cup powdered sugar
Directions:
Add heavy cream and cream of tartar to mixing bowl
Using whisk attachment, whip to stiff peaks; start mixer on low and work up to medium high speed
Transfer whipped cream to bowl and refrigerate
Using same mixing bowl cream was whipped in, add:
Cream cheese
Peanut butter
Vanilla extract
Powdered sugar
Beat until smooth
Add small amounts of whipped cream at a time into peanut butter mixture; gently fold together using an under and over motion - this will keep the fluffy texture of whipped cream
Fill cooled crust, spread evenly; put in fridge to chill at least 2 hours
1 Whip cream to stiff peaks 2 Combine ingredients for peanut butter and cream cheese mixture 3 Add small amounts of whipped cream at a time 4 Gently fold to retain fluffy texture; fill cooled pie crust; refrigerate
Whipped Ganache Topping
Ingredients:
8 oz chocolate baking squares* of your preference (we used semi-sweet 56% cacao that resulted in a rather intense, rich chocolate flavor)
*good quality bars work better than chocolate chips for this
8 oz heavy cream
Directions:
Cut chocolate into small pieces for easy melting and emulsifying with cream
Place in medium sized heatproof bowl
Measure heavy cream into sauce pan
Heat on medium low burner until cream begins to simmer (gentle bubbles, not a full boil)
Pour heated cream over chocolate bits, covering chocolate
Let sit 3-5 minutes before stirring
Helpful hints:
Use glass or metal bowl, plastic will make ganache grainy
Avoid water getting in at all costs, that will make your chocolate seize and it will not incorporate into cream
Gently stir
Let cool at room temperature, 2 – 3 hours (chocolate does best when any change in its temperature occurs gradually, so we recommend allowing chocolate to slow cool at room temperature rather than quick cool in the refrigerator)
Pour ganache into clean and dry mixing bowl
Whip to stiff peaks, about 2 minutes
Spread ganache evenly over pie
Chill thoroughly before serving, about 30 minutes; store in refrigerator
1 Cut chocolate into small pieces 2 Heat cream to a gentle bubbling 3 Let chocolate sit in heated cream for 3-5 minutes before stirring 4 Stir until incorporated; texture is similar to pudding
