American Pie Council

Buckeye Pie

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).

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).