If you love peanut butter pie then you will LOVE this recipe – it’s a NO BAKE Peanut Butter Twix Pie! It has a shortbread crust, no bake peanut butter filling and a chocolate top.
This pie is a peanut butter lovers heaven – and it reminds me of a Twix bar!
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.
That’s why I made this Twix pie – to remember that old candy bar I used to love.
Peanut Butter Twix Pie is perfect for anytime you feel like a peanut butter pie!
This pie is unbelievable. I’ve made a lot of pies and it’s my favorite one ever!
What is a Twix Pie?
A Twix pie is a recipe that reminds me of the candy bar! It has three layers:
- Shortbread Crust
- Peanut Butter filling
- Chocolate topping
How do you make a shortbread crust?
The crust is made from shortbread cookies. The crumbs get mixed with melted butter and pressed into a 9″ pie plate. No-bake Shortbread Crust is perfect with lots of pie filling and a nice change from graham cracker crust.
What is a no bake peanut butter filling?
The filling is a a no bake peanut butter cheesecake made of cream cheese, sugar, whipped topping, and peanut butter. It’s rich and fluffy and SO creamy.
I used low-fat cream cheese (as I usually do), Cool Whip Free (the fat-free kind), and Skippy Naturals Peanut Butter. You can use your favorites: regular cream cheese, sugar-free, regular, or Cool Whip Lite, or a regular peanut butter.
Make a simple chocolate topping by mixing melted chocolate with Cool Whip!PRO TIP
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.
If you love peanut butter pie, be sure and try:
- No Bake Peanut Butter Pie
- Peanut Butter Cup Pie
- Chocolate Peanut Butter Pie
- No Bake Peanut Butter Chocolate Cream Pie
Love No-Bake Pies? Here are some of my favorites:
- No Bake Peanut Butter Cheesecake
- No Bake Coconut Cream Pie
- No Bake Lemon Cream Pie
- Chocolate Covered Pretzel No Bake Pie
- All of my NO BAKE PIE RECIPES
No-Bake Peanut Butter Twix 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.
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ounces semi-sweet chocolate
- 1 ½ containers 8 ounces each Cool Whip (fat-free, regular, or sugar-free)
- Stir cookie crumbs and melted butter with a fork. Press into a 9” pie plate. Chill until ready to fill.
- 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.
- 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.
- Chill pie overnight (or at least 4 hours) before serving. Serve alone, or with more Cool Whip for garnish.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 14, 2014