Buckeye Pie
Crust 1 – 18.3 oz. box Betty Crocker Fudge Brownies mix 2 whole eggs 1/4 cup water 2/3 cup Crisco® vegetable oil Combine ingredients and bake as directed at 350 degrees for 5 minutes less than suggested on Brownie mix. Cool. Use a food processor to crumble well (will be moist). Press with fingers into a 10 deep dish pie pan to form the shape of a crust. Set aside while making layer one. Layer One 1 *ndash; 8 oz. pkg. Philadelphia® cream cheese, softened 2 eggs 1 tsp. vanilla 2 Tbsp. flour 2/3 cup sugar 1/4 cup sour cream Using a mixer beat softened cream cheese with eggs, add remaining ingredients. Spread over brownie crust. Cover the edges with foil. Preheat oven to 450 degrees. Bake 8 minutes; reduce oven temperature to 250 degrees and continue baking for 20 minutes. Turn off oven and leave in oven for 20 additional minutes. (Do not open oven during these steps). Remove and cool on a wire rack; uncover foil edges. Layer Two 1 – 8 oz. pkg. Philadelphia® cream cheese, softened 1 Tbsp. milk 1 tsp. vanilla 1 1/2 cup powdered sugar 1 1/4 cup creamy peanut butter 8 oz. Creamy Cool Whip topping Mix softened cream cheese with milk. Add powdered sugar (sifted) with vanilla. Mix in peanut butter, toss in Cool Whip. Spread over cooled layer one. Refrigerate approximately 6 hours. Top with more Cool Whip and Buckeye candies (see below). Buckeyes 1/4 cup butter, soft 1/2 cup creamy peanut butter 1/4 lb. powdered sugar 3 Tbsp. light corn syrup Semi-sweet chocolate chips Beat well in a mixer. Roll into small balls, refrigerate until firm for about 5 minutes. Dip 3/4 way in melted chocolate (semi-sweet chips will melt well on defrost setting for 2-3 minutes in the microwave).
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