Decadent Twix Pie Recipe: A Step-by-Step Guide to Caramel and Chocolate Bliss
Are you a Twix lover? Do you dream of caramel, chocolate, and a buttery shortbread crust? Then prepare to have your dessert dreams come true! This Twix Pie recipe takes the iconic candy bar and transforms it into a show-stopping dessert that’s perfect for holidays, parties, or any occasion that calls for a little extra indulgence. Forget store-bought pies – this homemade version is unbelievably delicious and surprisingly easy to make. Get ready to impress your friends and family with this decadent Twix Pie!
## Why This Twix Pie Recipe Works
* **The Perfect Crust:** A buttery shortbread crust provides the ideal foundation for the rich filling. It’s sturdy enough to hold everything together, yet tender and crumbly in every bite.
* **Authentic Twix Flavors:** This pie captures the essence of a Twix bar with layers of buttery caramel and rich chocolate ganache. You get the same craveable flavors in a pie format.
* **Surprisingly Simple:** While it looks impressive, this Twix Pie is actually quite straightforward to make. No fancy equipment or complicated techniques are required.
* **Crowd-Pleasing:** This pie is guaranteed to be a hit with everyone who tries it. The combination of caramel, chocolate, and shortbread is simply irresistible.
* **Make-Ahead Friendly:** You can make the crust and caramel filling ahead of time, making it a perfect option for entertaining.
## Ingredients You’ll Need
Before you begin, gather these ingredients to ensure a smooth and successful baking experience:
**For the Shortbread Crust:**
* 1 ½ cups (180g) all-purpose flour
* ½ cup (1 stick or 113g) unsalted butter, cold and cut into cubes
* ¼ cup (50g) granulated sugar
* ¼ teaspoon salt
* 3-4 tablespoons ice water
**For the Caramel Filling:**
* 1 cup (200g) granulated sugar
* 6 tablespoons (85g) unsalted butter, cut into cubes
* ½ cup (120ml) heavy cream
* 1 teaspoon vanilla extract
* ½ teaspoon salt
**For the Chocolate Ganache Topping:**
* 1 cup (170g) semi-sweet chocolate chips
* ½ cup (120ml) heavy cream
**Optional Garnish:**
* Mini Twix bars, chopped
* Sea salt flakes
## Equipment You’ll Need
* 9-inch pie plate
* Food processor (optional, but recommended for the crust)
* Mixing bowls
* Saucepan
* Whisk
* Measuring cups and spoons
* Rubber spatula
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect Twix Pie:
**Part 1: Making the Shortbread Crust**
1. **Prepare the Ingredients:** Ensure your butter is cold. Cut it into small cubes for easier processing. Measure out all other ingredients.
2. **Combine Dry Ingredients:** In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
3. **Add Butter:** Add the cold, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs. You should still see small pieces of butter.
4. **Add Ice Water:** With the food processor running, gradually add the ice water, one tablespoon at a time, until the dough just comes together. Be careful not to over-process.
5. **Shape the Dough:** Turn the dough out onto a lightly floured surface. Gently form it into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
6. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. It should be large enough to fit into your 9-inch pie plate with some overhang.
7. **Transfer to Pie Plate:** Carefully transfer the rolled-out dough to the pie plate. Gently press it into the bottom and sides of the plate. Trim any excess dough.
8. **Crimp the Edges:** Crimp the edges of the crust using your fingers or a fork to create a decorative border. You can also use the tines of a fork to prick the bottom of the crust to prevent it from puffing up during baking.
9. **Pre-Bake the Crust (Blind Bake):** Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from shrinking or puffing up during baking. Bake for 15 minutes.
10. **Remove Weights and Bake Again:** Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is golden brown. Watch it carefully to prevent burning.
11. **Cool Completely:** Let the baked crust cool completely on a wire rack before adding the filling.
**Part 2: Making the Caramel Filling**
1. **Prepare the Ingredients:** Measure out all ingredients before you start. Having everything ready will help prevent the caramel from burning.
2. **Melt Sugar:** In a medium saucepan over medium heat, melt the granulated sugar. Stir constantly with a whisk to prevent burning. The sugar will initially clump up, but will eventually melt into a clear amber liquid.
3. **Add Butter:** Once the sugar is completely melted and amber in color, carefully add the cubed butter. The mixture will bubble vigorously. Continue whisking until the butter is fully melted and incorporated into the sugar.
4. **Add Heavy Cream:** Slowly pour in the heavy cream, whisking constantly. The mixture will bubble and may seize up slightly. Continue whisking vigorously until the caramel is smooth and creamy. This may take a few minutes.
5. **Cook to Soft Ball Stage (Optional):** For a firmer caramel, you can cook the caramel to the soft ball stage (235-240°F or 113-116°C) using a candy thermometer. However, this is optional, and the caramel will still set up nicely in the pie even without reaching this temperature.
6. **Remove from Heat:** Remove the saucepan from the heat and stir in the vanilla extract and salt.
7. **Pour into Crust:** Pour the caramel filling into the cooled shortbread crust. Spread it evenly with a rubber spatula.
8. **Chill:** Refrigerate the pie for at least 2-3 hours, or until the caramel filling is completely set.
**Part 3: Making the Chocolate Ganache Topping**
1. **Prepare the Chocolate:** Place the semi-sweet chocolate chips in a heat-proof bowl.
2. **Heat the Cream:** In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil.
3. **Pour over Chocolate:** Pour the hot heavy cream over the chocolate chips. Let it sit for about a minute to soften the chocolate.
4. **Whisk to Combine:** Whisk the mixture gently until the chocolate is completely melted and the ganache is smooth and glossy. If there are any unmelted pieces of chocolate, microwave the mixture in 15-second intervals, stirring in between, until completely melted.
5. **Pour over Caramel:** Pour the chocolate ganache over the chilled caramel filling. Spread it evenly with a rubber spatula.
6. **Chill Again:** Refrigerate the pie for another 30 minutes to an hour, or until the chocolate ganache is set.
**Part 4: Garnishing and Serving**
1. **Optional Garnish:** Before serving, garnish the pie with chopped mini Twix bars and a sprinkle of sea salt flakes, if desired. These additions enhance both the flavor and visual appeal of the pie.
2. **Slice and Serve:** Remove the pie from the refrigerator about 15 minutes before serving to allow it to soften slightly. Slice into wedges and serve.
## Tips for the Perfect Twix Pie
* **Use Cold Butter:** Cold butter is crucial for creating a flaky shortbread crust. Make sure your butter is well-chilled before you begin.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Pulse the food processor or mix by hand just until the dough comes together.
* **Blind Bake Properly:** Blind baking the crust is essential to prevent it from becoming soggy. Make sure to use pie weights or dried beans to weigh down the parchment paper.
* **Watch the Caramel Carefully:** Caramel can burn easily, so keep a close eye on it while it’s melting. Stir constantly to prevent burning and ensure even heating.
* **Use High-Quality Chocolate:** The quality of your chocolate will affect the flavor of the ganache. Use a good-quality semi-sweet chocolate for the best results.
* **Chill Thoroughly:** Chilling the pie completely is important for allowing the caramel and ganache to set properly. Don’t rush the chilling process.
* **Salt is Key:** A pinch of salt in both the caramel and ganache enhances the sweetness and balances the flavors. Don’t skip the salt!
* **Make it Ahead:** The crust and caramel filling can be made ahead of time and stored separately in the refrigerator. This makes the pie easier to assemble on the day you want to serve it.
## Variations and Substitutions
* **Crust:** Use a graham cracker crust instead of a shortbread crust for a different flavor profile. Simply combine graham cracker crumbs, melted butter, and sugar, and press into the pie plate.
* **Chocolate:** Use dark chocolate or milk chocolate chips instead of semi-sweet chocolate for the ganache, depending on your preference.
* **Nuts:** Add chopped pecans or walnuts to the caramel filling for a nutty twist.
* **Salted Caramel:** For a more intense salted caramel flavor, use salted butter in the caramel filling and increase the amount of salt to 1 teaspoon.
* **Mini Pies:** Make individual Twix pies in muffin tins for a fun and portable dessert.
* **Vegan Option:** Use vegan butter and heavy cream substitutes to make a vegan Twix pie.
## Serving Suggestions
* **Serve Cold:** This Twix Pie is best served cold, straight from the refrigerator.
* **With Ice Cream:** Serve a slice of Twix Pie with a scoop of vanilla ice cream or chocolate ice cream for an extra indulgent treat.
* **With Whipped Cream:** Top with a dollop of whipped cream for a light and airy contrast to the rich pie.
* **With Coffee or Tea:** Enjoy a slice of Twix Pie with a cup of coffee or tea for a perfect afternoon snack.
## Storage Instructions
* **Refrigerator:** Store leftover Twix Pie in the refrigerator, covered, for up to 3-4 days.
* **Freezer:** You can freeze the pie for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
## Twix Pie Recipe Card
**Yields:** 8 servings
**Prep Time:** 45 minutes
**Cook Time:** 30 minutes
**Chill Time:** 3 hours
**Ingredients:**
**For the Shortbread Crust:**
* 1 ½ cups (180g) all-purpose flour
* ½ cup (1 stick or 113g) unsalted butter, cold and cut into cubes
* ¼ cup (50g) granulated sugar
* ¼ teaspoon salt
* 3-4 tablespoons ice water
**For the Caramel Filling:**
* 1 cup (200g) granulated sugar
* 6 tablespoons (85g) unsalted butter, cut into cubes
* ½ cup (120ml) heavy cream
* 1 teaspoon vanilla extract
* ½ teaspoon salt
**For the Chocolate Ganache Topping:**
* 1 cup (170g) semi-sweet chocolate chips
* ½ cup (120ml) heavy cream
**Optional Garnish:**
* Mini Twix bars, chopped
* Sea salt flakes
**Instructions:**
**Make the Shortbread Crust:**
1. In a food processor, combine flour, sugar, and salt. Pulse to mix.
2. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, until the dough comes together.
4. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
5. Roll out the dough into a 12-inch circle and transfer to a 9-inch pie plate.
6. Crimp the edges and prick the bottom of the crust.
7. Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes.
8. Remove weights and bake for another 10-15 minutes, until golden brown. Cool completely.
**Make the Caramel Filling:**
1. In a saucepan, melt sugar over medium heat, stirring constantly.
2. Add butter and whisk until melted and incorporated.
3. Slowly pour in heavy cream, whisking until smooth and creamy.
4. Remove from heat and stir in vanilla extract and salt.
5. Pour the caramel filling into the cooled shortbread crust.
6. Refrigerate for at least 2-3 hours, or until set.
**Make the Chocolate Ganache Topping:**
1. Place chocolate chips in a heat-proof bowl.
2. Heat heavy cream until it just comes to a simmer.
3. Pour hot cream over chocolate chips and let sit for a minute.
4. Whisk until smooth and glossy.
5. Pour chocolate ganache over the chilled caramel filling.
6. Refrigerate for another 30 minutes to an hour, or until set.
**Garnish and Serve:**
1. Garnish with chopped mini Twix bars and sea salt flakes, if desired.
2. Slice and serve cold.
## Nutrition Information (Approximate)
* Calories: Approximately 600-800 per slice (depending on serving size and ingredients used)
* Fat: 40-50g
* Carbohydrates: 60-80g
* Protein: 5-8g
**Note:** These are approximate values and can vary based on specific ingredients and portion sizes.
## Conclusion
This Twix Pie recipe is a guaranteed crowd-pleaser. With its buttery shortbread crust, gooey caramel filling, and rich chocolate ganache topping, it’s the perfect dessert for any occasion. Follow these step-by-step instructions and tips to create a decadent Twix Pie that will impress your friends and family. Enjoy!