Peanut Butter Twix Pie
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.
- 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.
Find it online: https://allrecipesmade.com/peanut-butter-twix-pie/
