I love that this pie is completely no-bake. I don’t have to turn on the oven, which makes it perfect for warm days or when my oven is already busy.
I also appreciate the contrast of textures. The crust is slightly crumbly and buttery, the peanut butter filling is light yet rich, and the chocolate layer sets into a smooth, glossy topping that firms up beautifully in the fridge.
Another reason I enjoy making this recipe is that it tastes even better the next day. I can prepare it ahead of time, let it chill overnight, and slice it easily when I’m ready to serve.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz Cream Cheese, room temperature 1 cup Creamy Peanut Butter ¾ cup Powdered Sugar 1 tsp Vanilla Extract 1 cup Whipped Topping (or whipped heavy cream)
For The Chocolate Layer:
1 cup Semi-Sweet Chocolate Chips ½ cup Heavy Cream
In a medium bowl, I stir together the shortbread cookie crumbs and melted butter until the mixture resembles wet sand and holds together when pressed.
I firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. I use the bottom of a glass to pack it down evenly, then refrigerate it for 20 to 30 minutes to firm up.
In a large mixing bowl, I beat the cream cheese until completely smooth and creamy.
I add the peanut butter, powdered sugar, and vanilla extract, then beat again until the mixture is fluffy and well combined.
I gently fold in the whipped topping to keep the filling light and airy.
I spread the peanut butter filling evenly over the chilled crust and smooth the top with a spatula. I return the pie to the refrigerator while I prepare the chocolate layer.
In a small saucepan, I heat the heavy cream until it just begins to simmer. I remove it from the heat and pour it over the chocolate chips in a bowl. I let it sit for 2 to 3 minutes.
I stir slowly until the chocolate becomes smooth and glossy.
I pour the chocolate over the peanut butter layer, spreading it gently to the edges.
I refrigerate the pie for at least 3 to 4 hours, or until fully set and firm.
Before serving, I add my favorite toppings such as chopped chocolate candy bars, chocolate shavings, or a drizzle of melted peanut butter.
I slice with a sharp knife and serve chilled.
Servings And Timing
This recipe makes 8 servings.
Prep Time: 25 minutes Chill Time: 3 to 4 hours Total Time: Approximately 3 hours and 25 minutes
I often prepare it the night before serving for the best texture and flavor.
Variations
I sometimes swap the shortbread crumbs for chocolate cookie crumbs for a deeper chocolate base.
If I want a slightly lighter filling, I use freshly whipped heavy cream instead of whipped topping.
For extra crunch, I stir finely chopped chocolate candy bars directly into the peanut butter layer.
When I want a salted twist, I sprinkle a tiny pinch of flaky sea salt over the chocolate before it sets.
Storage/Reheating
I store the pie covered in the refrigerator for up to 4 days.
For longer storage, I freeze individual slices wrapped tightly and thaw them in the refrigerator before serving.
I do not reheat this pie since it’s meant to be served chilled.
FAQs
Can I Use A Store-Bought Crust?
Yes, I can use a pre-made graham cracker or cookie crust if I want to save time.
How Do I Get Clean Slices?
I dip my knife in hot water and wipe it dry before each cut so it glides through the chocolate layer smoothly.
Can I Make This Pie Ahead Of Time?
Yes, I often make it a day in advance. It sets beautifully overnight and slices even better the next day.
Can I Use Natural Peanut Butter?
I prefer regular creamy peanut butter for the smoothest texture, but I can use natural peanut butter if it’s well stirred.
Does This Pie Need To Be Refrigerated?
Yes, because of the cream cheese and cream, I keep it refrigerated until ready to serve.
Conclusion
I love how Peanut Butter Twix Pie delivers rich peanut butter flavor, silky chocolate, and a buttery crust in every bite. It’s simple to prepare, completely no-bake, and perfect for making ahead. Whenever I serve it, it quickly becomes the dessert everyone reaches for first.
Peanut Butter Twix Pie is a rich no bake dessert with a buttery shortbread crust, creamy peanut butter filling, and silky chocolate ganache topping that sets into perfect sliceable layers.
Author:Sarah
Prep Time:25 minutes
Cook Time:5 minutes (for ganache)
Total Time:About 4 hours
Yield:8–10 slices
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust
2 cups shortbread cookie crumbs
6 tablespoons unsalted butter, melted
For the Peanut Butter Filling
8 oz cream cheese, room temperature
1 cup creamy peanut butter
¾ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (or whipped heavy cream)
For the Chocolate Layer
1 cup semi-sweet chocolate chips
½ cup heavy cream
Optional Toppings
Chopped chocolate candy bars
Chocolate shavings
Drizzle of melted peanut butter
Instructions
Prepare the Crust:
In a medium bowl, mix shortbread cookie crumbs with melted butter until the texture resembles wet sand and holds together when pressed.
Form the Crust:
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass to pack it evenly. Refrigerate for 20–30 minutes until firm.
Make the Filling:
In a large bowl, beat cream cheese until completely smooth and creamy.
Add Peanut Butter Mixture:
Add peanut butter, powdered sugar, and vanilla extract. Beat until light and fluffy.
Fold in Whipped Topping:
Gently fold in whipped topping (or whipped cream) to keep the filling airy.
Assemble Filling Layer:
Spread the peanut butter mixture evenly over the chilled crust. Smooth the top and refrigerate while preparing the chocolate layer.
Prepare Ganache:
Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips and let sit 2–3 minutes. Stir until smooth and glossy.
Add Chocolate Layer:
Pour ganache over the peanut butter layer and gently spread to the edges.
Chill:
Refrigerate for at least 3–4 hours, or until fully set and firm.
Decorate & Serve:
Add optional toppings before serving. Slice with a sharp knife (dip in hot water for clean cuts) and serve chilled.
Notes
For extra crunch, stir chopped shortbread or crushed candy bars into the crust.
Use natural peanut butter only if it’s well-stirred and thick.
The pie can be made up to 2 days ahead.
Store covered in the refrigerator for up to 4 days.
Freeze for 20 minutes before slicing for ultra-clean layers.
