No-Bake Peanut Butter Twix Pie
This rich no-bake peanut butter pie features a buttery shortbread cookie crust, a fluffy peanut butter cheesecake filling, and a creamy chocolate topping. Perfect for make-ahead entertaining with no oven required.
Equipment
- 9-inch pie plate
- mixing bowl
- Hand mixer
- fork
- microwave-safe bowl
- rubber spatula
Ingredients
- 2 cups shortbread cookie crumbs (about 30 Lorna Doone cookies)
- 6 tbsp butter, melted
- 8 oz cream cheese, room temperature
- 1 cup peanut butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 oz semi-sweet chocolate
- 12 oz Cool Whip (1½ containers)
Instructions
- Stir the cookie crumbs and melted butter together with a fork. Press the mixture into a 9-inch pie plate and chill until ready to fill.
- Beat the cream cheese until smooth with a hand mixer. Mix in the peanut butter, sugar, and vanilla extract. Fold in 8 ounces of Cool Whip until combined, leaving a few small lumps if needed. Spread the filling into the prepared crust.
- Melt the semi-sweet chocolate in a microwave-safe bowl using 30-second intervals, stirring between each until smooth. Stir in about 1 cup of the remaining Cool Whip and spread over the pie.
- Chill the pie overnight, or at least 4 hours, before serving. Garnish with additional Cool Whip if desired.
Notes
See how to make a shortbread cookie crust. Chill the pie overnight for the best texture. Garnish with additional Cool Whip before serving if desired.