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This no‑bake Costco Peanut Butter Chocolate Pie copycat brings together creamy peanut butter filling, silky chocolate layers, and that irresistible PB‑chocolate magic everyone loves. It’s rich, dreamy, and tastes just like the viral Costco pie — but even better homemade!

If you’re craving more peanut butter pie goodness, try my Reese’s Peanut Butter Pretzel Pie and this Amish Peanut Butter Cream Pie too!

What Is Costco’s Peanut Butter Chocolate Pie?

Costco’s Peanut Butter Chocolate Pie is a huge, bakery‑style dessert made with a creamy peanut butter filling, silky chocolate layer, and a buttery graham cracker crust. It went viral for its rich, over‑the‑top peanut butter flavor, generous size, and the classic PB‑and‑chocolate combo everyone loves. It’s thick, indulgent, and tastes like a cross between a peanut butter mousse pie and a chocolate cream pie — which is exactly why so many people try to recreate it at home.

What is Costco’s Peanut Butter Chocolate Pie?

Costco’s Peanut Butter Chocolate Pie is a rich, bakery‑style dessert with a buttery graham cracker crust, a thick peanut butter filling, and a smooth chocolate layer on top. It went viral for its ultra‑creamy texture, oversized slices, and that classic peanut‑butter‑meets‑chocolate magic everyone loves — but it also comes with a pretty hefty price tag at around $19.99.

This homemade copycat version gives you the same dreamy layers for a fraction of the cost. It starts with a graham cracker crust (or a store‑bought crust if you want to keep things extra easy). Then it’s filled with a creamy no‑bake peanut butter mixture made with peanut butter, cream cheese, powdered sugar, vanilla, and whipped cream.

The chocolate layer is made by melting mini marshmallows with heavy cream, sugar, and semi‑sweet chocolate chips to create a silky, luscious chocolate filling that sets beautifully on top.

And because we always go big on peanut butter around here, we finish it with mini peanut butter cups and a drizzle of melted peanut butter for that extra PB love. It’s indulgent, budget‑friendly, and honestly? Even better than the original.

Why this Peanut Butter Chocolate Pie Recipe Works

• A buttery graham cracker crust holds everything together. It’s sturdy, simple, and the perfect base for rich fillings.
• The peanut butter filling is whipped, not dense. Cream cheese + powdered sugar + whipped cream create that signature Costco‑style mousse texture.
• Mini marshmallows make the chocolate layer silky. They melt into the cream and chocolate chips, giving you a smooth, glossy topping that sets beautifully.
• Balanced sweetness. A pinch of salt in both fillings keeps the flavors rich without being overwhelming.
• Easy to customize. Swap the crust, change the toppings, or add more PB cups — it’s flexible and always delicious.
• Better than store‑bought. You control the ingredients, the toppings, and the thickness of each layer — and it costs far less than the Costco version.

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

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

1. Place unsalted butter in a large microwave-safe bowl, until just melted, about 40 seconds.
2. Process graham crackers until finely ground in food processor.
3. Add the butter, granulated sugar, and salt and combine.
4. 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

1. 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.
2. 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

1. 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.
2. Add 3/4 cup cold heavy cream and mix/process until smooth and thick, 30 to 45 seconds, making sure not to overmix/overprocess.
3. 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

1. 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.
2.  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

1. Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.
2. Transfer the chocolate filling over the peanut butter filling and spread into an even layer. 
3. Pipe the reserved peanut butter filling decoratively around the border of the pie. 
4. Optional: Add mini peanut butter cups if desired.
5. Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.
6. Optional: Melt peanut butter or peanut butter chips and drizzle on top of pie before serving.

More Variations

• Oreo Crust Swap the graham cracker crust for crushed Oreos (with the cream). It gives the pie a richer, chocolate‑forward base that pairs beautifully with the peanut butter filling.
• Pretzel Crust For a sweet‑and‑salty twist, use crushed pretzels instead of graham crackers. It adds crunch and balances the creamy layers.
• Dark Chocolate Version Use dark chocolate chips in the chocolate filling for a deeper, less‑sweet chocolate layer.
• Extra Peanut Butter Swirl Warm a few tablespoons of peanut butter and swirl it into the chocolate layer before chilling.
• Mini Pie Jars Layer the crust, peanut butter filling, and chocolate filling into small jars for adorable, portable desserts.
• Reese’s Explosion Add chopped Reese’s cups inside the peanut butter layer and on top for maximum PB‑cup goodness.
• Gluten‑Free Option Use gluten‑free graham crackers or a gluten‑free cookie crust.

Troubleshooting Your Copycat Costco Peanut Butter Chocolate Pie

• Crust is crumbly or falling apart Add 1–2 more tablespoons of melted butter until the mixture holds together when pressed.
• Peanut butter filling is too thick Add a splash of heavy cream and whip again until smooth and mousse‑like.
• Peanut butter filling is too loose Chill it for 10–15 minutes, then whip again. Cold cream firms it up quickly.
• Chocolate layer isn’t setting Make sure the chocolate mixture simmered long enough to fully melt the marshmallows — that’s what helps it set.
• Chocolate layer is grainy The heat was too high. Next time, melt the marshmallows low and slow, stirring constantly.
• Pie won’t slice cleanly Chill at least 4 hours (overnight is best) and use a warm knife wiped clean between slices.

Serving Suggestions

• Serve chilled for the cleanest slices and the creamiest texture.
• Add extra peanut butter cups, chocolate shavings, or a drizzle of melted peanut butter right before serving.
• Pair with cold milk, hot coffee, or a cozy mug of hot chocolate.
• For parties, slice into smaller squares or bars — it’s rich, so a little goes a long way.

With its creamy layers, simple ingredients, and budget‑friendly twist on the viral Costco favorite, this no‑bake Peanut Butter Chocolate Pie truly stands out.

Serve this pie plain or dress it up with mini peanut butter cups, whipped cream, or chocolate curls — there’s no wrong way to enjoy it. One slice and you’ll see why it’s a hit with both kids and adults, and a must‑make for every peanut butter and chocolate lover.

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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
• Easiest No Bake Salted Caramel Cheesecake
• Classic Copycat Shoney’s Strawberry Pie
• Homemade Chocolate Peanut Butter Eggs
• Chocolate Cherry Cheesecake – No Bake
• No Bake Banoffee Peanut Butter Cheesecake
• Chocolate Peanut Butter Cheesecake Bars

Decadent Peanut Butter Chocolate Pie - Costco CopyCat Recipe

Kim Lange

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!

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Print Recipe Pin Recipe

Prep Time 50 minutes mins

Course Dessert

Servings 8 Servings

Calories

Ingredients

  

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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

Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days.

Keyword chocolate, peanut butter, pie

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Recipe from The Kitchn