Go Back
Peanut Butter Twix Pie
Maya

Peanut Butter Twix Pie

This no-bake Peanut Butter Twix Pie combines a creamy peanut butter cheesecake filling with a buttery shortbread crust and a rich chocolate layer — the perfect indulgent dessert for peanut butter and chocolate lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shortbread cookie crumbs (about 30 Lorna Doone cookies)
  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, room temperature
  • 1 cup peanut butter (Skippy Naturals or regular)
  • 1/2 cup granulated sugar (100g)
  • 1 tsp vanilla extract
  • 2 oz semi-sweet chocolate
  • 12 oz Cool Whip (1 ½ containers, divided)

Equipment

  • 9-inch pie plate
  • Mixing bowls
  • hand mixer
  • Rubber spatula
  • microwave-safe bowl
  • fork

Method
 

  1. Stir cookie crumbs and melted butter with a fork. Press into a 9-inch 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.
  3. Fold in 1 container (8 ounces) of Cool Whip carefully. Some lumps may remain. Spread filling into pie crust.
  4. Melt chocolate in a microwave-safe bowl in 30-second increments, stirring between each until smooth.
  5. Stir in 1 cup (half of the remaining Cool Whip) into melted chocolate. Spread over top of pie.
  6. Chill the pie overnight (or at least 4 hours) before serving. Serve alone or with extra Cool Whip for garnish.

Notes

For best texture, chill the pie overnight. You can make it lighter with fat-free Cool Whip or reduced-fat cream cheese. Garnish with chopped Twix bars or drizzle melted chocolate on top for extra flair.