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Where is this recipe from? I designed this recipe to make a pie version of a candy many Ohioans have either made, or at least had, and of course, in honor of our precious Ohio State University Buckeyes football team.

Why is this the BEST pie recipe you've got? Buckeye candies are a staple at any Ohio State football game watch party, I wanted to turn the candies into a refreshing cool pie that would cool our palates after eating spicy foods on game days. Buckeye pie takes peanut butter pie up a notch to make a great dessert for any occasion.

Buckeye Pie

Crust
1 recipe Single-Crust Foolproof Pie Dough, baked and cooled
• Get the recipe

Chocolate Coating
3-4 oz. milk chocolate, or 1/2 cup good quality chocolate chips (I use Malley's Chocolate, Cleveland, OH)
1/4 cup heavy cream

Filling
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup confectioner's sugar
1/2 cup marshmallow creme (Fluff)
1 teaspoon vanilla extract
1/2 cup heavy cream, chilled
Pinch salt

Topping
8 Buckeye candies (I used Malley's Chocolates Buckeyes)
Variations: melted chocolate and/or peanut butter drizzled, or chocolate shavings sprinkled, on top of chilled pie

For the coating: Melt chocolate and heavy cream in microwave safe bowl for 30-50 seconds on high until almost melted. Stir until all chocolate is melted and blended with cream. Pour over cooled pie crust and swirl pan to coat the bottom and up the sides of pie crust. Refrigerate crust until chocolate is set, 20 to 25 minutes.

For the filling: Mix all of the filling ingredients together with an electric or stand mixer on medium speed until light and fluffy with no remaining streaks of cream cheese, or peanut butter, about 3 minutes. Scraping down the bowl as necessary.

Spread the filling evenly over the cooled chocolate layer in the chilled pie crust. Refrigerate the pie until chilled and set, about 2 hours. Before serving, place buckeye candies on pie, one for each slice (or use one of the topping variations above).

(Images: Stephanie)