Crazy for Crust

No-Bake Peanut Butter Twix Pie #piday

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It’s PI DAY!!!!! My favorite day of the year!

It’s the day math nerds around the world join together and celebrate the best number in the world…Pi. 3.14 on 3/14.

Let’s celebrate with pie…a No-Bake Peanut Butter Twix Pie!

No-Bake Peanut Butter Twix Pie | | This pie is the BEST pie I've ever made!

So I have a slight bone to pick with the makers of Twix. Where did the (regular) Peanut Butter Twix go? WHERE? I swear they used to exist.

Growing up my mom loved the Caramel Twix. I always, always wanted the peanut butter ones. They didn’t show up often but when they did? Oh my. I’d eat off the peanut butter and then eat the shortbread cookie. (Are you surprised?)

Now? Now they only make PB Twix…with a chocolate cookie. I’m sorry, as much as I love chocolate and peanut butter that is not a Peanut Butter Twix. A Peanut Butter Twix has a shortbread cookie, a peanut butter layer, and is covered in chocolate.

Like this pie. This Peanut Butter Twix Pie.

It’s perfect for Pi Day. Pi Day is the best day of the year – and it deserves a party. A Pie Party.

No-Bake Peanut Butter Twix Pie | | This pie is the BEST pie I've ever made!

This pie is unbelievable. It’s my favorite pie, I think, ever.

The crust is made from shortbread cookies. I used Lorna Doone cookies, but you can use any other kind of shortbread cookie. (Note: other shortbread cookies might contain a higher butter content. The more butter in the cookies means you may need less to bind them.) The crumbs get mixed with melted butter and pressed into a 9″ pie plate. This pie is no-bake, so it’s perfect for warm days. Or because you’re too lazy to bake anything.

The filling is a mixture of cream cheese, sugar, whipped topping, and peanut butter. It’s rich. And fluffy. And it’s WOW.

I used low-fat cream cheese (as I usually do), Cool Whip Free (the fat-free kind), and Skippy Naturals Peanut Butter (the peanut butter I always use for every recipe). You can use your favorites: regular cream cheese, sugar-free, regular, or Cool Whip Lite, or a regular peanut butter.

Note: if you’re using a reduced-fat peanut butter, you may need to reduce the amount of sugar you add. Reduced-fat peanut butters, I find, have more sugar than regular to make up for the missing fat. So add a little less and taste as you go.

The topping is made from melting semi-sweet baking chocolate (my favorite brand is Ghiradelli) and mixing it with more whipped topping. It’s a really great trick!

The hardest part about making this pie is waiting the at least 4 hours before you cut it. It’s worth the wait, believe me. This pie is silky smooth, rich, and it tastes like a Peanut Butter Twix.

Unlike the new PB Twix which tastes nothing like a Peanut Butter Twix. Until the Twix makers come to their senses, this pie will have to do.

Not a problem though. This pie is better than the real thing. But then again I think that about most pies. And pi!

No-Bake Peanut Butter Twix Pie | | This pie is the BEST pie I've ever made!

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Servings: 8 -10 servings

No-Bake Peanut Butter Twix Pie

A pie that's like a peanut butter TWIX!! Shortbread crust, peanut butter filling, and chocolate topping! This is my FAVORITE pie!


  • 2 cups of shortbread cookie crumbs — like Lorna Doone, about 30 cookies
  • 6 tablespoons butter — melted
  • 8 ounces low-fat cream cheese — room temperature (or you can use regular)
  • 1 cup peanut butter — I use Skippy Naturals, you can also use regular. If using reduced fat, you may need to lower the amount of sugar.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ounces semi-sweet chocolate
  • 1 1/2 containers — 8 ounces each Cool Whip (fat-free, regular, or sugar-free)


  1. Stir cookie crumbs and melted butter with a fork. Press into a 9” pie plate. Chill until ready to fill.
  2. Beat cream cheese until smooth with a hand mixer. Mix in peanut butter, sugar, and vanilla extract. Fold in 1 container (8 ounces) Cool Whip. It will require some stirring, but stir carefully. Some lumps will remain. Spread filling into pie crust.
  3. Melt semi-sweet chocolate in a microwave safe bowl in 30 second increments, stirring between each. They should melt and be smooth in about a minute. Stir in 1 cup (about half of the remaining tub) of Cool Whip. Spread over top of pie.
  4. Chill pie overnight (or at least 4 hours) before serving. Serve alone, or with more Cool Whip for garnish.

See more of my ultimate pie recipes here!

Click here to see more PEANUT BUTTER recipes!

Check out the The Complete List of No Bake Pies!

This post is part of a Pi Day Party! A bunch of my friends and I got together to post pie today. My friend Julie organized it: she’s getting married next year on Pi Day! Pi Day next year is going to be epic. I’ve been looking forward to it for years: 3/14/15 (pi = 3.1415). I almost can’t wait!

You can see all the amazing pie recipes being shared today by clicking the images below.

***Right click to open them in a new window so you don’t lose this page!***

Nutty Irishman PieTwo Bite Apple PiesChocolate Mousse-Roasted Banana Cream PieIrish CapookieBlood Orange Chess PieCoconut Cream Cheese PieStrawberry Balsamic PiesCherry Cupcake PieBiscoff Marshmallow PieStrawberry Cream PieSour Cream Apple Hand PiesBlueberry Pie TartsFluffernutter PieCreamy Cranberry PieNo-Bake Peanut Butter Twix PieWhite Chocolate Peanut Butter Mini PiesCherry Chocolate Pecan Hand PiesEasy Frozen Peanut Butter Banana with Chocolate PieLattice Top Apple PiePeanut Butter & Chocolate Brookie PiePeanut Butter Pudding and Brownie Pie Vegan French Silk PieFrozen Tiramisu PieChocolate Cherry Crumble PieShoo Fly PieEasy Vegetable Pot PieBanana and Chocolate Creme PieWhite Chocolate Banana Cream PieImage Map


And Happy Pi Day!


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Check out my PIE pinboard for even more ideas!

I’m sharing some of my favorite pies on Facebook all day today!

What pie are YOU eating today?

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  3. I only remember the peanut butter Twix with the chocolate cookie, and I almost always grab when on the rare occasion I see them in the store. This pie sounds fantastic. I can’t wait to give it a shot.

  4. Help, maybe…I just made this Twix pie recipe and noticed that my chocolate topping looks lighter than your photo. Does it darken with the chilling? I used 4 oz. of the whipped topping because you said about half of the other 8 oz. tub, so no-brainer there, but did I just use too much in relation to the chocolate? (I used the exact amount for the chocolate and whipped topping, using a food scale). Thanks! I’m curious what I did that made it so much lighter than yours! 🙂

    • I don’t think mind darkened as it cooled, but as long as it tastes good it shouldn’t be a problem. Different brands and types of chocolates might produce different colors. I used a Ghiradelli semi-sweet chocolate bar (the kind from the baking aisle, with ounces). Did you maybe use a milk chocolate? Or a different brand?

      • I used nestle semisweet mini chips. We’ll see how it turns out. Thanks for the reply!

      • That’s probably the difference in color. The taste shouldn’t be a problem! 🙂 Enjoy!

      • I didn’t realize there’d be that much difference between brands. The pie was delicious!

      • I had a MUCH light topping too, followed directions exactly with the exception of variety of chocolate as I only had milk chocolate on hand? I do think the type of chocolate would make a big difference, the darker more semi-sweet the better in this matter. Thanks for sharing!

  5. Hello,

    It will be a huge difference without cool whip? There’s any option to substitute? Thank you

    • You can try fresh whipped cream but it won’t be as stable. It should still be good though! Just make sure to eat it the day it’s made. Fresh whipped cream sometimes weeps and doesn’t last as long as a pie made with Cool Whip would!

      • I used fresh whipped cream, let’s see how it is! You have beautiful recipes here, congratulations!

        Thank you.

  6. I’m in love.

    With a peanut butter twix pie…

    *drop dead*

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  9. I just tried this pie & OMG!!! Too delicious for words. However, I did make some slight changes. First, I could not for the life of me find the peanut butter twix, so I substituted Reese’s Peanut butter cups. I aIso purchased a pre-made shortbread crust. I will definitely be making this again!!!

  10. I made this but I feel like the topping didn’t turn out quite right. I used 2 ounces (4 squares) of the Ghiradelli semi-sweet baking chocolate and 1 cup of cool whip, however it turned to a thick mousse and wouldn’t spread, also it didn’t look anything like your pictures. any suggestions on what I did wrong and how to fix it next time? Thanks!

    • I’m sorry Meg! I’m not sure exactly – I used Baker’s because I had that in my pantry (although I prefer Ghiradelli). The chocolate mixture is very thick, but I was able to spread it. Next time try adding more Cool whip to the chocolate – that would make it thinner. When the chocolate was melted was it smooth and silky, or did it possibly seize a little and turn a little thicker? That would also make the end result thicker. I think adding more cool whip would make it more spreadable!

  11. The old peanut butter Twix was my favorite candy bar.  I haven’t tried this yet, but I thought PB Twix had a coating of milk chocolate, not semi-sweet.  Has anyone tried this with milk chocolate chips?  

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  14. Could you make this ahead of time and freeze it? Has anyone tried that? Thanks

  15. The one at Burger King has a layer of caramel on the crust the the cream cheese mixture. 

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