A pie that's like a peanut butter TWIX!! Shortbread crust, peanut butter filling, and chocolate topping! This is my FAVORITE pie!
Prep Time 30minutes
Chill Time 1hour
Total Time 1hour30minutes
Author Dorothy Kern
2cupsof shortbread cookie crumbslike Lorna Doone, about 30 cookies
8ounces(226g) cream cheeseroom temperature
1cuppeanut butterI use Skippy Naturals, you can also use regular. If using reduced fat, you may need to lower the amount of sugar.
½cup(100g) granulated sugar
2ounces(57g) semi-sweet chocolate
1 ½containers(12 ounces) 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.