Buckeye Mini Pies: Best Recipe in 2024

Buckeye Mini Pies are influenced by the popular chocolate and peanut butter candy. The mini pies are created using a creamy peanut butter filling and a flaky crust and then topped with a layer of melting chocolate!

A CHOCOLATE AND PEANUT BUTTER DESSERT RECIPE

If you’re a lover of the traditional combination of chocolate and peanut butter, You’ll love these miniature Buckeye pies! They were created by me in my love of the classic Buckeye snacks. Bite-sized pies elevate that sweet treat to a different level. They are great for dessert tables, parties and any time you want some sweet treats in your home. I love taking them to parties since they’re an easy-to-carry dessert that is so simple to prepare!

FREQUENTLY ASKED QUESTIONS:

Which baking mat did you make use of, and is it mandatory? I made use of the Baking Mat (paid link), which makes the process easier for this recipe; an oven mat isn’t necessary to make the recipe. Do not feel that you need to purchase one to bake these mini pies.

What muffin pan did you use? I made use of the Muffin Pan (paid link); however, you are able to utilize any muffin pan that is available.

What else would I like to top this Buckeye Mini Pie with? It is possible to replace the sprinkles by chomping nuts or whipping cream to create a unique taste and a crunchy texture.

Do I require both pie crusts? The recipe is based on only one pie crust that comes from the box that contains two. The crust is rolled out, and you cut around 17 circles. After that, you make it a second time, so you’re able to cut seven additional circles. However, if you would like to, simply roll each crust in the container and cut them out into circles. The filling portion of this recipe provides enough to make 24 mini-pies. It is possible to adjust the filling to add the filling more or less depending on your needs.

What can I do to store any remaining miniature Buckeye pie? Keep any leftover desserts in the refrigerator for up or 3 days in a sealed airtight container.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• Retail-bought pie crusts typically arrive in boxes of two. You can also create your own pie crust using a home-cooked pie crust recipe you love.
• Smooth peanut butterIf you’re looking to alter the texture of your peanut butter some with these delicious treats Try the crunchy version instead of the smooth.
• powdered sugar
• Thick cream– use is divided
• Semi-sweet Chocolate Chips
• salt
• Sprinkles are optional

HOW TO MAKE BUCKEYE MINI PIES

Preheat the oven to 425F. Carefully remove the pie crust and then place it on the surface of a work area. In this process, I prefer using my OXO baking mat (paid click here) since it includes measures to roll out the dough (but does not have to be used to do this). The dough should be rolled into a 12-inch-wide circle.

With the circular cookie cutter or biscuit cutter with a diameter of 2.25 inches, make 24 circles. When you’ve cut as many circles as you are able to in the 12-inch circle, you can take leftover dough and roll it out again. Keep rolling until you’ve made 24 circles. It’s unlikely that you’ll have a lot of dough remaining. The dough balls should be placed in an uncoated mini muffin tray (if the muffin pan you’re using doesn’t have a nonstick coating, you’ll be able to coat it with Nonstick Spray).

The dough should be gently pressed down until it creates cups in each of the cavities. By using a fork, puncture the bottom of your cup three to four times. This is a crucial step. If you do not follow this step, the dough may bubble up and will not form enough more than”a cup “cup” Bake in the baking pan that is preheated on the middle rack for between 8 and 10 minutes and until the shells are lovely and crispy. Remove the pan from the oven and let it cool in the pan for five minutes. Place the shells on an airtight rack. Then, let them completely cool.

In a small dish, combine the peanut butter’s creamy consistency together with powdered sugar. Add 3 Tablespoons heavy cream.

Mix all the ingredients until blended. Pour the mixture into pipette bags (if there isn’t the piping bag you need, try using a zip lock bag and bring the mix towards a corner before cutting the corner). Make sure the shells are filled about halfway. Set aside. In a medium-sized microwavable bowl, mix the chocolate chips, along with three tablespoons of heavy cream.

Microwave the mixture for 30 to 45 seconds. Mix each for 10 seconds. After it’s all melting, put it into a piping bag (or ziplock bag that has the end removed). Pipe the chocolate on top of that peanut butter. Sprinkle the confetti all over the mini-pies. Put them in the fridge for at minimum 2 hours or until you are ready for serving. Enjoy and serve!

Buckeye Mini Pies

The crust is flaky and has a smooth layer of peanut butter finished off with an ice cream layer and delightful sprinkles.

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Print Pin Rate Save Prep Time 20mins Cook Time 9mins 30minsChill Time Total: 2 hours Time 2 hours, 29 minutes min Servings 24 Author: Brandie.

Ingredients

• ▢ One pie crust purchased from a store (they typically are sold in boxes of two)
• ▢ 4 Tablespoons Peanut butter that is creamy
• ▢ 1/2 cup powdered sugar
• ▢ 6 Tablespoons heavy cream Use it in a divided way (just more than 1/3 cup)
• ▢ 3/4 cup semi-sweet chocolate chips
• ▢ 2. Tablespoons Sprinkles (optional)

Instructions

• Preheat the oven to 425F.
• Take a few minutes to unroll the pie crust. Place on a nonstick area (or put some flour on an enormous cutting board, and set it up on the board. Make an inch-wide circle (this isn’t required to be precise; however, you should try to do the best job possible).

• With the circular cookie cutter or biscuit cutter that measures 2.25 inches, make 24 circles. After you’ve cut the maximum number of circles you are able to in the 12-inch circle, remove all leftover dough and roll it out again. Keep rolling until you’ve made 24 circles. It’s unlikely that you’ll have any dough left. Be aware that if you don’t need to roll everything out, make a second pie crust If you’d like.
• Put the dough into an un-greased mini muffin tray (if the muffin pan doesn’t have a nonstick coating, you’ll need to coat it with the nonstick coating). It is important to note that I used a 24-mini muffin pan. If you have a pan that is 18 or 12, it’s possible to bake these by making two batches.
• The dough should be gently pressed down until it creates cups in each of the cavities. By using a fork, puncture the bottom of your cup three to four times. This is crucial. If you don’t do this, the dough may bubble up and will not make much of”a “cup.”
• Bake in the oven that is preheated in the middle rack for about 8-10 minutes to ensure that the shells look beautiful and brown.
• Remove the pan from the oven. Cool the pan for five minutes. Place the shells on the cooling rack. Then, let them completely cool.
• In a small bowl, combine 4 Tablespoons of creamy peanut butter, 1 cup powdered sugar, and 3 Tablespoons thick cream. Mix until the ingredients are mixed.
• Pour the mixture into pipette bags (if you don’t own a piping bag, you can use the Ziploc bag to push the ingredients to a corner and then cut off the tip). Make sure that the shells are filled at about the halfway mark. Set aside.
• In a large microwavable bowl, place 1/4 cup of semi-sweet chocolate chips as well as three Tablespoons of thick cream. Then, microwave for 30-45 minutes, Mixing each 10 seconds.
• After it has melted completely, then place it in a pipetting bag (or ziploc bag with the tips removed). Pipe the chocolate mix onto it. Add peanut butter.
• Serve the mini pie by sprinkling them with sprinkles If using.
• Refrigerate for at most 2 hours or until you are ready for serving.

Notes

• Refer to my FAQs (Frequently asked Questions) as well as the list of ingredients above to find other substitutes or details on how to answer the most frequently asked questions.

Nutrition

Calories: 107kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Sodium: 42mg | Fiber: 1g | Sugar: 6g

Nutritional Disclaimer

“quickyrecipes” is not a nutritionist or dietician, and all nutritional data given is only an estimation. If counting calories and other nutritional values are significant to you, we would suggest using the recipe in conjunction with whichever website you like to use for your nutritional calculator. Calories, as well as other values for nutrition, may vary a lot according to the brands employed.