Twinkie Pie
Submitted by lindakay
No-bake Twinkie pie layered with chocolate mousse, chopped pecans, and whipped cream in a buttered casserole. A retro icebox dessert that turns store-bought snack cakes into something spectacular.
YIELD
1 piePREP
20 minCOOK
20 minREADY
1 hrsThis is what happens when someone looks at a Twinkie and thinks, “I can do better." Spoiler: they were right.
Sliced Twinkies get layered in a casserole with a rich chocolate mousse made from melted chocolate chips folded into fluffy beaten egg whites.
Chopped pecans go between each layer for crunch, and the whole thing gets crowned with billowy whipped cream and a single Twinkie perched on top like the cherry on a sundae.
Chill it, slice it, and prepare for the most ridiculous no-bake dessert you’ve ever served with a straight face.
Chef Tips
- Slice Twinkies lengthwise into thirds for even, stable layers that lie flat
- Add the egg yolks to the melted chocolate slowly and keep stirring so they don’t scramble
- Fold the chocolate into the egg whites gently to keep the mousse light and airy
- Chill for at least 2 hours before serving so the layers set and hold together when sliced
- Use a sharp knife dipped in hot water for the cleanest slices
Ingredients
Directions
Grease pyrex square or rectangular casserole with butter.
Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole.
Beat egg whites, with the cream of tartar and sugar, adding vanilla.
Melt chocolate chips in the top of a double boiler.
Add egg yolks to chocolate, slowly, continuing to stir over boiling water.
Fold chocolate into egg whites.
Spread over Twinkies, then sprinkle with about half of the nuts.
Layer on more twinkies, more chocolate, more nuts.
Continue layering. Top with whipped cream and a single whole Twinkie.
Chill and serve.
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