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No-Bake Buckeye Pie

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About the Recipe

Chef's notes: I am from Columbus, Ohio. Buckeye trees once covered many parts of Ohio, and that is why our nickname is “The Buckeye State”. The nut of the buckeye tree resembles the eye of a deer. Real buckeye nuts are not edible, so people often make candy buckeyes which look like the original. Buckeye candy is traditionally a round ball of peanut butter dough, dipped in chocolate. The combination is delicious. This pie has the same flavor profile as a buckeye. A creamy, light peanut butter layer rests on top of a thick chocolate fudge layer. The filling is complemented by a crunchy graham cracker pie crust and sweetened whipped cream. You don’t have to be from Ohio to enjoy this pie!


1 14-oz. can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 10-inch ready-made graham cracker pie crust
12 oz. Crave Brothers mascarpone
7 oz. container of marshmallow creme
1/2 cup creamy peanut butter
2 cups heaving whipping cream
1/4 cup sugar


1. Stir together the sweetened condensed milk and chocolate chips in a medium size microwave safe bowl. Microwave on high for 40 seconds and stir until smooth.  If chips are not melted, continue to microwave in 10-second increments, until chips can be stirred smooth. Reserve 1/2 cup and then pour the rest of the melted chocolate into the bottom of the graham cracker crust. Use a spoon or an offset spatula to make sure it is spread evenly.

2. In a large mixing bowl, beat the mascarpone, marshmallow creme, and peanut butter with an electric mixer until well blended.  Use an offset spatula to spread the peanut butter mixture on top of the chocolate.

3. Place the reserved 1/2 cup of chocolate back in the microwave for 10 seconds on high and stir until drizzling consistency. Place melted chocolate in a small zip-top bag, cut off a small corner of the bag and drizzle chocolate on top of the pie in a decorative pattern.  Place pie in the refrigerator for at least two hours or until firm.

4. Before serving, place the cream and sugar in a cold, metal bowl. With an electric mixer, whip with cold beaters on high speed, just until stiff peaks form.  Place whipped cream in a pastry bag and pipe large rosettes onto the pie’s edges.

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