No-Bake Peanut Butter Twix Pie

4.5 from 2 votes

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!

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Closeup shot of a slice of No-Bake Peanut Butter Twix Pie on a white plate with the rest of the pie in background


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!

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

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!


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.

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

If you love peanut butter pie, be sure and try:

Love No-Bake Pies? Here are some of my favorites:

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!
4.5 from 2 votes
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Yield 10 servings
Serving Size 1 serving


  • 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)


  • 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.

Recipe Video

Nutrition Information

Serving: 1serving | Calories: 338kcal | Carbohydrates: 21g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 294mg | Potassium: 256mg | Fiber: 2g | Sugar: 16g | Vitamin A: 335IU | Calcium: 50mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword pie

See more of my ultimate pie recipes here!

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Check out the The Complete List of No Bake Pies!

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Recipe Rating

87 CommentsLeave a comment or review

  1. Does the cool whip have to be room temperature when you add the chocolate to it to make the topping? Or should the chocolate need to cool down a bit? The directions don’t say and I just added cold cool whip to melted chocolate and as expected the chocolate hardened and now I just have cool whip with chunks of chocolate in it.

  2. When I went to make the chocolate topping and added the melted and cooled chocolate to the cool whip, the chocolate immediately hardened when it came in contact with the Cool whip.

  3. My favorite candy bar in a pie form! Loved the taste of this pie and especially how easy it was!!!! Thanks Crazy For Crust, this is my new favorite pie!

    1. Made this for the kids and they begged for a second slice! This was so easy and I love that I didn’t have to turn on the oven. 😉

  4. 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?  

  5. 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!

    1. 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!

  6. 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!!!

  7. Hello,

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

    1. 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!

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

        Thank you.