If you’re looking for a dessert that captures the magic of rich peanut butter and smooth chocolate in delightful bite-sized treats, the Buckeye Mini Pies Recipe is your new best friend. These little gems combine a flaky pie crust with a creamy peanut butter filling and a luscious chocolate topping, creating a nostalgic flavor that never fails to impress. Whether you’re hosting a party or just craving a sweet pick-me-up, this recipe is simple to follow and results in a crowd-pleasing dessert that’s as fun to make as it is to eat.
Ingredients You’ll Need
Each ingredient in the Buckeye Mini Pies Recipe plays a crucial role, contributing texture, sweetness, or that classic peanut butter and chocolate flavor combo we all adore. Everything you need is straightforward and easy to find, making this recipe a breeze to prepare.
- Store-bought pie crust: Convenient and flaky, this forms the perfect buttery base for the mini pies without any fuss.
- Creamy peanut butter: The heart of the filling, providing that smooth, rich texture that’s simply irresistible.
- Powdered sugar: Adds just the right amount of sweetness and helps create a silky filling consistency.
- Heavy cream: Used in both the filling and chocolate topping, it ensures a creamy, luscious finish to every bite.
- Semi-sweet chocolate chips: Melting into a glossy topping that pairs perfectly with the peanut butter filling for that signature Buckeye flavor.
- Sprinkles (optional): Add a splash of color and a playful crunch if you want to jazz things up a bit.
How to Make Buckeye Mini Pies Recipe
Step 1: Prepare Your Mini Pie Shells
Start by preheating your oven to 425 degrees Fahrenheit to get it ready for the perfect bake. Gently unroll one store-bought pie crust onto a nonstick surface or a lightly floured cutting board, rolling it into roughly a 12-inch circle. Using a 2 ½-inch circular cutter, cut out 24 circles, and don’t worry if you have to reroll the dough — just keep shaping those charming mini pie bases.
Step 2: Shape and Bake the Shells
Place the circles into a nonstick mini muffin pan, pressing gently to form little cups. Fork-prick the bottoms several times to prevent any bubbling while baking. Once your tray is ready, bake the shells for 8 to 10 minutes until they turn a beautiful golden brown, then transfer them to a cooling rack to chill completely.
Step 3: Whip Up The Peanut Butter Filling
In a small bowl, blend together the creamy peanut butter, powdered sugar, and half of the heavy cream until smooth and combined. This filling is what gives the Buckeye Mini Pies Recipe that signature melt-in-your-mouth texture and peanut-infused goodness.
Step 4: Fill the Shells
Using a piping bag or a zip-top bag with a corner snipped off, fill each cooled crust halfway with the peanut butter mixture. This precise filling keeps every bite balanced and packed with flavor.
Step 5: Make the Chocolate Topping
Combine the semi-sweet chocolate chips with the remaining heavy cream and microwave in short bursts, stirring frequently until silky and smooth. Spoon or pipe this heavenly chocolate over the peanut butter layer, draping each mini pie with that luscious chocolate glow.
Step 6: Add Sprinkles and Refrigerate
If you’re feeling festive, sprinkle a few colorful sprinkles on top to add some sparkle and crunch. Finally, refrigerate the pies for at least 2 hours to set, allowing the flavors to meld and the texture to firm up beautifully.
How to Serve Buckeye Mini Pies Recipe
Garnishes
A little garnish goes a long way in lifting the presentation of these mini pies. Freshly chopped peanuts add crunch and deepen the peanut butter flavor, while a light dusting of powdered sugar gives a snowy, elegant touch perfect for special occasions.
Side Dishes
These mini pies shine as a sweet finale, especially alongside a scoop of vanilla ice cream or a dollop of whipped cream. A cup of rich coffee or creamy hot chocolate complements the nutty chocolate flavors beautifully for a cozy dessert pairing.
Creative Ways to Present
For gatherings, arrange the Buckeye Mini Pies Recipe on a decorative platter with some fresh berries for contrasting color and freshness. You can also serve them in mini cupcake liners for a cute, portable option that’s perfect for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Buckeye Mini Pies in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days, making for easy snacking later on.
Freezing
These mini pies freeze wonderfully to enjoy another day. Place them in a freezer-safe container lined with parchment paper to prevent sticking. When wrapped well, they’ll maintain their flavor and texture for up to 2 months.
Reheating
To enjoy frozen Buckeye Mini Pies, thaw them overnight in the fridge. If you prefer a warm treat, pop them in a microwave for about 15 seconds, but be careful not to melt the filling too much. You want that perfect gooey consistency.
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust works wonderfully if you want that personal touch. Just make sure it’s rolled to about the same thickness to get the perfect crispiness in the mini shells.
Is it necessary to prick the pie dough before baking?
Yes, pricking the dough prevents bubbles and ensures the crusts hold their cup shape, which is essential for filling them neatly with peanut butter and chocolate.
Can I substitute the peanut butter with almond butter?
You can, though the flavor will change slightly. Almond butter brings a different nutty flair but still pairs well with chocolate for a tasty variation.
How long should I refrigerate the pies before serving?
Refrigerating for at least 2 hours is ideal to let the filling set properly so that each bite stays intact without oozing.
Can I make these pies gluten-free?
Yes! Just swap out the store-bought crust for a gluten-free version, and you’re good to go. The filling and topping are naturally gluten-free, making these treats suitable for many dietary needs.
Final Thoughts
Making the Buckeye Mini Pies Recipe is like capturing sunshine on a plate with every bite. It’s a dessert that’s easy, charming, and endlessly delicious – perfect for sharing memories and sweet moments. I promise once you try these, they’ll become a treasured staple in your recipe collection. So grab your pie crust and get started; your taste buds are in for a delightful adventure!
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Buckeye Mini Pies Recipe
- Total Time: 2 hours 40 minutes
- Yield: 24 mini pies
Description
These delicious Buckeye Mini Pies combine a buttery flaky pie crust filled with a creamy peanut butter mixture and topped with rich semi-sweet chocolate. Perfectly sized for bite-sized indulgence, these mini pies are easy to make and chill for two hours to set, making a delightful treat for parties, holidays, or anytime you crave a sweet and nutty dessert.
Ingredients
Pie Crust
- 1 store-bought pie crust (usually comes in a box of two)
Peanut Butter Filling
- 4 Tablespoons creamy peanut butter
- ½ cup powdered sugar
- 3 Tablespoons heavy cream (divided use)
Chocolate Topping
- ¾ cup semi-sweet chocolate chips
- 3 Tablespoons heavy cream (divided use)
Garnish (Optional)
- 2 Tablespoons sprinkles
Instructions
- Preheat oven: Preheat your oven to 425°F. Position the rack in the middle to ensure even baking of the pie shells.
- Prepare dough: Gently unroll one store-bought pie crust onto a nonstick surface or a floured large cutting board. Roll out into approximately a 12-inch circle, aiming for even thickness but no need for exact precision.
- Cut dough circles: Use a 2 ½ inch circular cookie or biscuit cutter to cut out 24 circles. Gather leftover dough and re-roll to cut remaining circles. If needed, use the second pie crust to reach 24 circles.
- Form pie shells: Place the dough circles into an ungreased nonstick mini muffin pan. If your pan isn’t nonstick, spray it lightly with nonstick spray. Press each circle gently down into the cup shape, then prick the bottom 3 to 4 times with a fork to prevent bubbling during baking.
- Bake shells: Bake the dough cups on the middle rack for 8 to 10 minutes, or until they turn golden brown and crisp.
- Cool shells: Remove the pan from the oven, cool for 5 minutes, then transfer the mini pie shells onto a cooling rack to cool completely before filling.
- Prepare peanut butter filling: In a small bowl, mix 4 tablespoons creamy peanut butter, ½ cup powdered sugar, and 3 tablespoons heavy cream until smooth and fully combined.
- Fill shells: Transfer the peanut butter mixture into a piping bag or a zip-lock bag with a corner cut off. Pipe the filling into each cooled pie shell, filling about halfway up. Set aside.
- Melt chocolate topping: In a microwave-safe bowl, combine ¾ cup semi-sweet chocolate chips with 3 tablespoons heavy cream. Microwave in 10-second intervals, stirring between each, until smooth and fully melted (about 30 to 45 seconds).
- Top pies with chocolate: Pour the melted chocolate mixture into a piping bag or a zip-lock bag with the tip cut off and pipe the chocolate over the peanut butter filling on each mini pie.
- Add sprinkles: If desired, sprinkle the tops with 2 tablespoons of sprinkles for a festive touch.
- Chill to set: Refrigerate the assembled mini pies for at least 2 hours to allow the chocolate and filling to firm up before serving.
Notes
- Use a nonstick mini muffin pan or grease your pan well to avoid sticking.
- Fork pricks in dough cups prevent bubbling and ensure the dough forms a proper cup shape during baking.
- You can use a second pie crust if you struggle to get 24 circles from one.
- The sprinkles are optional but add a fun decorative touch.
- Store leftovers in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
