July 6, 2017

Peanut Butter Twix Pie

Our old church in Denmark had its summer picnic every year. The goal for me and my husband was to see how many pieces of this incredible peanut butter pie we could snag in a given year. Someone made a wickedly good pie, loaded with peanut butter and chocolate.

This is not that pie. But this pie is still tasty. My topping didn't turn out nearly as pretty as shown in the pictures in the post on Crazy for Crust. I think in the future I'd make some sort of ganache as the topping for the pie instead. This is an easy recipe with pretty simple ingredients. And no bake is what I should be doing today when it's nearly 90°F instead of baking cupcakes.

Peanut Butter Twix Pie
2 cups of shortbread cookie crumbs, about 30 cookies
6 Tbsp. butter, melted
8 oz. cream cheese, softened
1 cup peanut butter
1/2 cup sugar
1 tsp. vanilla
2 oz. semi-sweet chocolate
12 oz. Cool Whip

Combine cookie crumbs and butter. Press into 9-inch pie plate. Chill while you make the filling.

To make the filling, beat together cream cheese, peanut butter, sugar and vanilla. Fold in 8 oz. Cool Whip. Spread filling into pie crust.

Melt chocolate in 30-second intervals in the microwave, stirring between each increment. Stir in remaining Cool Whip. Spread evenly over the pie. Chill pie at least 4 hours before serving.

Serves 8 (or more). Pie can be served chilled or frozen. Either way is delicious.

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