Holiday Dessert Bake-off: Jill Waldman’s Twix Pie |

Holiday Dessert Bake-off: Jill Waldman’s Twix Pie

Jill Waldman's Pumpkin Pie

Jill Waldman’s Twix Pie

Part 1: Make the cookie crust


2 sticks of unsalted butter (1 cup) at room temperature

¾ cup of sifted confectioners sugar

1 teaspoon of vanilla extract

2 cups of sifted all purpose flour

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½ teaspoon of sea salt


Pre-heat oven to 325 degrees. Mix all the ingredients in a large bowl until combined. Press dough into an 8-inch pie dish making sure the edges are even. Bake for 30 minutes until your cookie crust in golden and firm. Remove from oven and let cool

Part 2: Make the caramel sauce


1 ½ cups of sugar

1/4 cup of water

1 ¼ cup of heavy cream

1 teaspoon of vanilla extract

4 tablespoons butter

1 teaspoon of Celtic Sea Salt plus more for garnish


In a large saucepan add the sugar and water. Heat on medium until the sugar begins to turn brown and liquefy. Carefully stir in the heavy cream with a wooden spoon. Stir in the vanilla and butter and continue to stir until the sauce is smooth using a wire whisk if needed. Stir in the salt. Set aside to cool. Reserve ¼ of the sauce for garnish. Pour the remaining caramel over the cookie pie crust. Cover with plastic wrap and chill until firm.

Part 3: Make the chocolate ganache

1 12 ounce bag of milk chocolate chips

1 ¼ cups of heavy cream

2 tablespoons of Kaluha (optional)


In a double boiler heat the cream. Do NOT boil.

Place the chips in a large bowl. Pour the hot cream over the chips and let sit 2 minutes. Add the Kaluha. Stir until smooth. Let cool. Pour over the caramel layer, cover with plastic wrap and then place in the refrigerator to set. Remove refrigerator when hardened and garnish with reserved caramel sauce and sea salt.

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