No-Bake TWIX Pie for Halloween - Gemma's Bigger Bolder Baking Ep 94

SUBSCRIBE HERE:
WRITTEN RECIPE HERE:
Thank you to TWIX for sponsoring this video because it really is my favorite candy bar!
Hi Bold Bakers! This week, I made a Halloween Pie with all the flavors of my favorite candy bar: TWIX! You'll find a shortbread crust, a creamy caramel cheesecake filling and chocolate ganache on top. And you can even decorate it for Halloween. So let's get started!
#sponsored #Twix
RERFERENCED IN THIS EPISODE
My Salted Caramel Sauce:
MORE BIGGER BOLDER BAKING HALLOWEEN/FALL EPISODES:
* Halloween Homemade Ice Cream:
* Cursed Candy Apples:
* Monster Cookie Trilogy:
* Mug Pies:
Print & Share the recipe:
FULL RECIPE LISTED BELOW
Gemma's No-Bake TWIX Pie
INGREDIENTS
1 bag of TWIX Fun Size (roughly 25 fun 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
INSTRUCTIONS
1. Line a 9 inch pie tin with cling wrap. You can also use a springform tin.
2. 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.
3. Press this mix evenly into your pie dish with your hands. Place in the fridge while you make the filling.
4. 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.
5. Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
6. Mix in your salted caramel sauce.
7. Pour this mix into your pie tin and place back in the fridge while you make the topping
8. 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.
9. Pour the cooled ganache over the creamy base while in the tin.
10. 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
11. 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.