Costco Peanut Butter Chocolate Cream Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
