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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

No-Bake Peanut Butter Twix Pie Recipe

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This recipe for No-Bake Peanut Butter Twix Pie is from LET'S EAT! Vol.2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups of shortbread cookie crumbs like Lorna Doone, about 30 cookies
6 tablespoons butter melted
8 ounces cream cheese room temperature
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 (12 ounces) Cool Whip (fat-free, regular, or sugar-free)
Directions:
Directions:
1. Stir cookie crumbs and melted butter with a fork.
2. Press into a 9” pie plate. Chill until ready to fill.
3. Beat cream cheese until smooth with a hand mixer.
4. Mix in peanut butter, sugar, and vanilla extract.
5. Fold in 1 container (8 ounces) Cool Whip. It will require some stirring, but stir carefully. Some lumps will remain.
6. Spread filling into pie crust.
7. 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.
8. Stir in 1 cup (about half of the remaining tub) of Cool Whip. Spread over top of pie.
9. Chill pie overnight (or at least 4 hours) before serving.
10. Serve alone, or with more Cool Whip for garnish.

 

 

 

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