Costco Peanut Butter Chocolate Pie Recipe
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WHOA! If you’re a peanut butter lover, you’re in for a treat! This no bake Decadent Peanut Butter Chocolate Pie is a delicious creamy dessert that tastes like a combination of Reese’s Peanut Butter Cups and a classic chocolate pie!
And the best news is, it’s a Costco’s Copycat Peanut Butter Chocolate Pie recipe version taken to the next level by adding some mini peanut butter cups and drizzled peanut butter on top!
If you’re looking for peanut butter pie options, you may want to try this Reese’s Peanut Butter Pretzel Pie and this Amish Peanut Butter Cream Pie too!
What is Costco’s Peanut Butter Chocolate Pie?
This copycat version of the viral Costco pie starts with a graham cracker crust, then it’s layered with a creamy layer of a no bake peanut butter filling made with cream cheese, creamy peanut butter, and heavy cream.
Next, it’s topped with a luscious chocolate-marshmallow topping, with a piping of the no bake peanut butter filling on top!
BUT….We added some mini peanut butter cups and drizzled some melted peanut butter on top to give is some extra peanut butter love, because honestly? That’s what we do!
This delectable treat has been a fan favorite since it first debuted in their Costco stores and for good reason. And now you can make it at home without breaking the bank! (Costco Pies are expensive-$19.99)
With its delicious combination of flavors, creamy texture, and an easy-to-follow recipe, you’ll be sure to make this dessert a frequent favorite in your household.
The combination of its creamy peanut butter filling, rich chocolate layers, and solid graham cracker crust make it a dessert worth indulging in for potlucks, bbq’s, holidays and when you’re craving chocolate and peanut butter!
Ingredients You Need for This Copycat Costco Peanut Butter Chocolate Pie Recipe
Graham Cracker Crust or Store-bought Pie Crust
- unsalted butter
- graham crackers
- granulated sugar
- salt
Chocolate Pie Filling
- mini marshmallows
- heavy cream
- salt
- semi-sweet chocolate chips (6 ounces)
- granulated sugar
(6 ounces)Peanut Butter Pie Filling
- creamy peanut butter
- cream cheese
- powdered sugar
- vanilla extract
- salt
- heavy cream
Optional: Peanut butter cups
, melted peanut butter drizzles
How to Make Costco’s Peanut Butter Chocolate Pie
Graham Cracker Crust
- Place unsalted butter in a large microwave-safe bowl, until just melted, about 40 seconds.
- Process graham crackers until finely ground in food processor.
- Add the butter, granulated sugar, and salt and combine.
- Transfer the mixture to a standard 9-inch pie pan. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.
Chocolate Pie Filling
- Place mini marshmallows, salt and 1/4 cup of the heavy cream (reserving ¾ cup for later) in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.
- Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and smooth. Set aside to cool to finish up after making the peanut butter filling.
Peanut Butter Pie Filling
- In a food processor or mixer, add creamy peanut butter, cream cheese, powdered sugar, vanilla extract, and salt in the food processor. Mix/process until well combined, about 1 minute.
- Add 3/4 cup cold heavy cream and mix/process until smooth and thick, 30 to 45 seconds, making sure not to overmix/overprocess.
- Transfer 3/4 cup to a zip-top bag or pastry bag fitted with a star pastry tip and reserve for garnish.
Finishing the Chocolate Pie Filling
Finishing the Chocolate Pie Filling- Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes.
- Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to mix in. Add the remaining whipped cream and gently fold just until no streaks of cream remain.
How to Assemble the Pie
- Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.
- Transfer the chocolate filling over the peanut butter filling and spread into an even layer.
- Pipe the reserved peanut butter filling decoratively around the border of the pie.
- Optional: Add mini peanut butter cups if desired.
- Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.
- Optional: Melt peanut butter or peanut butter chips and drizzle on top of pie before serving.
Storing No Bake Peanut Butter Chocolate Pie
Refrigerate for at least 6 hours, before serving or overnight. Store covered in the fridge for up to 5 days.
With its rich history, perfect combination of ingredients and special recipe, this no bake Costco’s Peanut Butter Chocolate Mousse Pie stands out above the rest. More Costco? You may want to check out these recipes to make at home – Costco Mac and Cheese and these Costco Street Tacos!
Whether you choose to enjoy it plain or top it with some mini peanut butter cups, whipped cream or some chocolate curls, this Peanut Butter Chocolate Pie is sure to be a hit with both children and adults alike.
Sure to please all the peanut butter and chocolate lovers out there!
More Delish Desserts!
- Easy No Bake “Death By Chocolate” Cheesecake
- Starbucks CopyCat Lemon Loaf
- White Chocolate Peanut Butter Bars
- Super Easy Peanut Butter Cup Blondies
- Starbucks Banana Bread
- Classic Copycat Shoney’s Strawberry Pie
- Homemade Chocolate Peanut Butter Eggs
Decadent Peanut Butter Chocolate Pie - Costco CopyCat Recipe
Ingredients
Graham Cracker Crust or use Store-bought Graham Cracker Crust
- ½ cup unsalted butter
- 12 graham crackers
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
Chocolate Pie Filling
- 1 ½ cups mini marshmallows
- 1 cup cold heavy cream divided
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon granulated sugar
Peanut Butter Pie Filling
- ¾ cup creamy peanut butter
- 4 ounces cream cheese
- ⅓ cup powdered sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ¾ cup cold heavy cream
Garnishes
- mini peanut butter cups
- peanut butter or peanut butter chips, melted and drizzled on top
Instructions
Graham Cracker Crust or Use Store-bought
- Place unsalted butter in a large microwave-safe bowl, until just melted, about 40 seconds.
- Process graham crackers until finely ground in food processor.
- Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt and combine.
- Transfer the mixture to a standard 9-inch pie pan. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.
Chocolate Pie Filling
- Place 1 1/2 cups mini marshmallows, ¼ teaspoon salt and 1/4 cup of the heavy cream (reserving ¾ cup for later) in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.
- Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and smooth. Set aside to cool to finish up after making the peanut butter filling.
Peanut Butter Pie Filling
- In a food processor or mixer, add 3/4 cup creamy peanut butter, 4 ounces cream cheese, 1/3 cup powdered sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon salt in the food processor. Mix/process until well combined, about 1 minute.
- Add 3/4 cup cold heavy cream and mix/process until smooth and thick, 30 to 45 seconds, making sure not to overmix/overprocess.
- Transfer 3/4 cup to to ziplock bag or pastry bag fitted with a star pastry tip and reserve for garnish.
- Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.
Finishing the Chocolate Pie Filling
- Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes.
- Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to mix in. Add the remaining whipped cream and gently fold just until no streaks of cream remain.
- Transfer the chocolate filling over the peanut butter filling and spread into an even layer.
- Pipe the reserved peanut butter filling decoratively around the border of the pie.
- Optional: Add mini peanut butter cups if desired.
- Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.
- Optional: Melt peanut butter or peanut butter chips and drizzle on top of pie before serving.
Notes
Recipe from The Kitchn
