Decadent Peanut Butter Chocolate Pie - Costco CopyCat Recipe
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!
Servings: 8 Servings
Calories:
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
Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days.