No-Bake TWIX Pie
Prep time
Total time
Author: Gemma Stafford
Serves: 10 portions
Ingredients
- 1 bag of fun size Twix ( roughly 25 snack size or 6 regular twix)
- 16 oz (454g/2 cups) cream cheese, room temperature
- 1 ½ cups (350g/12floz) cream (whipping/all purpose)
- 1 teaspoon vanilla extract
- ⅓ cup (3oz/90g) salted caramel sauce
- ½ cup (4 oz/ 120g) milk chocolate
- ½ cup (4 oz/120g) cream
- melted white chocolate for piping{opitional}
Instructions
- Line a 9 inch pie tin with cling wrap. You can also use a springform tin.
- To create your base: Put your twix into a food processor and pulse until the cookies are broken down and start to clump together, it takes around 2-3 minutes.
- Press this mix evenly into your pie dish with your hands. place in the fridge while you make the filling.
- For the filling: using a mixer or hand mixer whisk together the cream cheese and vanilla extract until smooth and there are no lumps, approximately 3-5 minutes. Run a spatula under the mix to make sure there are no cream cheese lumps.
- Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
- Mix in your salted caramel sauce.
- Pour this mix into your pie tin and place back in the fridge while you make the topping
- For the chocolate ganache: Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it sit for 3 or 4 minutes. Then whisk until smooth. Let cool.
- Pour the cooled ganache over the creamy base while in the tin.
- While the ganache is still wet pipe your white chocolate spiral from the center of the pie all the way out to the rim. Working quickly take a toothpick and from the center of the pie gently pull out the white chocolate spiral to form a web. You will soon see it take shape
- To set the pie: Refrigerate for at least 6 hours to set or preferably overnight for best results. You can make this 2 days in advance and eat within 3 days.
