Costco Peanut Butter Chocolate Cream Pie Recipe

Introduction

This Costco Peanut Butter Chocolate Cream Pie combines creamy peanut butter filling with rich chocolate layers in a crisp graham cracker crust. It’s a decadent no-bake dessert perfect for gatherings or satisfying a sweet tooth at home.

Ingredients

• 1 (9-inch) prepared graham cracker crust
• 3/4 cup milk chocolate chips
• 1/4 cup heavy cream
• 1 1/2 cups powdered sugar, divided
• 1 1/2 (8-ounce) blocks cream cheese, softened – divided
• 1 cup peanut butter
• 1 (12-ounce) container frozen whipped topping, thawed – divided

Instructions

1. Step 1: Place the chocolate chips in a small bowl. Heat the heavy cream in the microwave for about 30 seconds or until steaming. Pour the hot cream over the chocolate chips and let them melt. Stir until smooth and set aside.
2. Step 2: For the peanut butter cream filling, beat one block of softened cream cheese in a large bowl until smooth. Add peanut butter and 1 cup of powdered sugar, mixing until combined. Gently fold in half of the whipped topping until well blended. Set aside.
3. Step 3: For the chocolate cream filling, beat the remaining half block of cream cheese until smooth in a separate bowl. Stir the melted chocolate mixture again, then add it to the cream cheese and mix well. Add the remaining 1/2 cup powdered sugar and combine thoroughly. Fold in the remaining whipped topping until smooth. Set aside.
4. Step 4: Assemble the pie by spreading half of the peanut butter mixture evenly on the bottom of the graham cracker crust. Top with the chocolate cream filling and spread evenly.
5. Step 5: Transfer the remaining peanut butter filling to a piping bag fitted with a large star tip (such as a 1M). Pipe decorations around the edge of the pie to finish.
6. Step 6: Refrigerate the pie for at least 4 hours before serving to allow it to set fully.

Tips & Variations

• Use natural peanut butter for a more intense, fresh peanut flavor.
• Substitute semi-sweet chocolate chips if you prefer a less sweet chocolate layer.
• For a crunchy texture, sprinkle chopped peanuts or chocolate shavings on top before refrigerating.
• Make this pie a day ahead to give the flavors more time to meld.

Storage

Store the pie covered in the refrigerator for up to 5 days. To serve, remove from the fridge and let it sit for 10 minutes at room temperature for easier slicing. This pie is best enjoyed chilled and does not freeze well due to the whipped topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade graham cracker crust?

Yes, a homemade graham cracker crust works perfectly if you prefer to make it from scratch. Just ensure it is fully cooled before filling.

What can I use instead of whipped topping?

You can substitute fresh whipped cream made from heavy cream whipped to stiff peaks for a fresher taste and texture.

Costco Peanut Butter Chocolate Cream Pie Recipe

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★★★★★

4.7 from 85 reviews

This Costco Peanut Butter Chocolate Cream Pie is a luscious no-bake dessert featuring layers of creamy peanut butter filling and rich chocolate cream, all nestled into a buttery graham cracker crust. Topped with decorative peanut butter whipped cream rosettes, it’s a crowd-pleaser perfect for gatherings or a decadent treat at home.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 (9-inch) prepared graham cracker crust

Chocolate Ganache

• 3/4 cup milk chocolate chips
• 1/4 cup heavy cream

Peanut Butter Cream Filling

• 1 1/2 (8-ounce) blocks cream cheese, softened – divided
• 1 cup peanut butter
• 1 cup powdered sugar (divided)
• 1 (12-ounce) container frozen whipped topping, thawed – divided
• 1/2 cup powdered sugar (remaining from the 1 1/2 cups total)

Instructions

1. Prepare Chocolate Ganache: Place the milk chocolate chips in a small bowl. Heat the heavy cream in the microwave for about 30 seconds until steaming. Pour the hot cream over the chocolate chips and let them melt, stirring until smooth. Set aside to cool slightly.
2. Make Peanut Butter Cream Filling: In a large bowl, beat one 8-ounce block of softened cream cheese with a mixer until smooth. Add 1 cup peanut butter and 1 cup powdered sugar, mixing until well combined. Fold in about half of the thawed whipped topping until fully incorporated. Set aside.
3. Make Chocolate Cream Filling: In another large bowl, beat the remaining half block (about 4 ounces) of softened cream cheese until smooth. Stir the cooled melted chocolate ganache into the cream cheese until combined. Add the remaining 1/2 cup powdered sugar and mix. Fold in the remaining whipped topping until the mixture is uniform. Set aside.
4. Assemble the Pie: Spread half of the peanut butter cream filling evenly into the bottom of the prepared graham cracker crust. Spread the chocolate cream filling evenly over the peanut butter layer. Transfer the remaining peanut butter cream filling into a piping bag fitted with a large star tip (such as a 1M open star tip) and pipe decorative rosettes around the top edge of the pie.
5. Chill: Refrigerate the pie for at least 4 hours to allow it to set properly. Keep covered in the fridge for up to 5 days for best freshness and flavor.

Notes

• Use softened cream cheese for easier mixing and a creamier texture.
• Ensure the whipped topping is thawed completely for easy folding into the cream fillings.
• Chill the pie well to allow layers to set before serving.
• You can use a store-bought or homemade graham cracker crust depending on preference.
• Piping the peanut butter cream topping adds a professional and decorative touch but can be skipped if desired.

Keywords: peanut butter chocolate cream pie, no bake pie, peanut butter pie recipe, chocolate cream dessert, graham cracker crust pie