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–+ servings
Close up looking at a whole and one half Buckeye Mini Pie sitting on top of each other.
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Buckeye Mini Pies

A flaky crust with a smooth peanut butter layer topped with a chocolate layer and some fun sprinkles.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 9 minutes
Chill Time 2 hours
Total Time 2 hours 29 minutes
Servings 24
Calories 107kcal
Author Brandie Skibinski

Ingredients

  • 1 store-bought pie crust (they usually come in a box of two)
  • 4 Tablespoons creamy peanut butter
  • ½ cup powdered sugar
  • 6 Tablespoons heavy cream divided use (just over ⅓ cup)
  • ¾ cup semi-sweet chocolate chips
  • 2 Tablespoons sprinkles (optional)

Instructions

  • Preheat the oven to 425F degrees.
  • Gently unroll 1 store-bought pie crust and place it onto a nonstick surface (or add some flour to a large cutting board and place it on that. Roll the dough into a 12-inch circle (this doesn't need to be exact, just do your best).
    Rolled out pie crust on a baking mat.
  • Using a circular cookie cutter or biscuit cutter of 2 ½ inches, cut 24 circles. Once you have cut as many as you can in the 12-inch circle, take all the extra dough and roll it again. Continue until you have 24 circles. You won’t have much dough left. Note: If you don't want to roll it all out again, just use the second pie crust if you'd like.
    A cookie cutter cutting out circles on a pie crust.
  • Place the dough circles into an ungreased nonstick mini muffin pan (if your muffin pan isn’t nonstick, you will want to spray it with nonstick spray). Note: I used a 24 mini muffin pan. If yours is only 12 or 18, you can make these in two batches.
    Dough circles lining a muffin pan.
  • Gently press the dough down so it forms a cup in each cavity. With a fork, poke the bottom of the cup 3 to 4 times. This step is important. If you skip this step the dough will bubble up and not be much of a “cup”
  • Bake in the preheated oven on the middle rack for 8 to 10 minutes or until the shells are nice and golden.
  • Take the pan out of the oven and cool the pan for 5 minutes. Transfer the shells onto a cooling rack. Cool completely.
  • In a small bowl, mix 4 Tablespoons creamy peanut butter, ½ cup powdered sugar and 3 Tablespoons of heavy cream. Mix until all ingredients are combined.
    Heavy cream being added to powdered sugar and peanut butter.
  • Place the mixture into a piping bag (if you don’t have a piping bag, use a zip loc bag to push all the mixture to a corner and cut the point). Fill the shells about halfway up. Set aside.
    Mini pie crusts with a peanut butter mixture being pipped into them.
  • In a medium microwavable size bowl, add ¾ cup semi-sweet chocolate chips and 3 Tablespoons of heavy cream. Microwave for 30 to 45 seconds, mixing every 10 seconds.
    Chocolate chips and heavy cream in a bowl.
  • Once it is all melted place it in a piping bag (or ziploc bag with the tip cut off). Pipe the chocolate mixture over the peanut butter.
  • Top the mini pies with sprinkles, if using.
    Mini Buckeye Pies on a serving plate.
  • Place in the refrigerator for at least 2 hours or until ready to serve.
    Looking down on a bunch of Buckeye Mini Pies with sprinkles.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

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