Buckeye Pie

Serves: 5
Total Calories: 440


4 large egg yolk
2 1/2 cups milk
1 cup light brown sugar
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
1 (9-inch) pie shell, baked, cooled
2 tablespoons unsalted butter
2 tablespoons corn syrup
1 tablespoon water
2 ounces semisweet baking chocolate
1 ounce milk chocolate
whipped cream


Whisk egg yolks and milk in a bowl. In saucepan, combine milk mixture, cornstarch, and brown sugar. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and add vanilla. Stir in peanut butter. Cover pudding with plastic wrap to prevent skin from forming. Cool to room temperature. Spread in pie shell and cover with Topping.

Combine butter, corn syrup, and water in saucepan. Bring to a boil and remove from heat. Add both chocolates. Wait 5 minutes for chocolate to melt, then whisk until smooth. Cool 15 minutes and spread over filling. Refrigerate. Remove from refrigerator about 20 minutes before serving. Serve with whipped cream.

Nutritional Facts:

Serves: 5
Total Calories: 440
Calories from Fat: 182

This Buckeye Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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