This homemade peanut butter chocolate cream pie is a copycat of the viral Costco version—only better! Creamy, rich, and so much more satisfying than the original.
Peanut Butter Chocolate Cream Pie – Viral Costco Copycat
Every time I’ve seen and tasted the behemoth viral Costco peanut butter chocolate cream pie, I’ve wanted to make my own version. After a bit of experimenting, I can say this homemade version definitely gives it a run for its money. It’s got all the creamy peanut butter and chocolate goodness you’d expect, but with a homemade touch that makes it stand out.
Making this pie is easier than you’d think, and the end result is rich and satisfying. Each layer comes together perfectly and it’s honestly so delicious, especially if you love the peanut butter-chocolate combo.
Between the crunchy graham cracker crust, the smooth peanut butter filling and creamy chocolate topping swirled with marshmallow crème, this pie is a treat.
Why I Love This Recipe
- The mix of textures—from the crunchy crust to the creamy fillings—is exactly what I love.
- It’s surprisingly simple to put together, but still feels like a treat worth sharing.
- Chocolate and peanut butter are one of my favorite dessert combos.
Ingredients
Here’s everything you’ll need to make this delicious peanut butter chocolate cream pie.
- Graham crackers: Crushed for the pie crust.
- Melted butter: Binds the graham cracker crumbs into a firm crust.
- Granulated sugar: Sweetens the crust and chocolate filling.
- Marshmallow crème: Adds to the smooth and creamy chocolate filling.
- Chilled heavy cream: Used in both fillings for richness and texture.
- Semi-sweet chocolate chips: Gives the chocolate filling its melty chocolate flavor.
- Creamy peanut butter: The base of the peanut butter filling.
- Cream cheese: Makes the peanut butter filling creamy and smooth.
- Confectioners’ sugar: Sweetens and helps thicken the peanut butter filling.
- Vanilla extract: Adds flavor to the peanut butter filling.
How To Make the Costco Peanut Butter Chocolate Cream Pie
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One (Make the Crust)
Pulse the graham crackers into crumbs using a food processor (or crush them in a plastic bag if you don’t have one). Toss the crumbs into a bowl and mix in the melted butter and sugar. Set aside a little bit of the crumb mixture for garnish. Press the rest into a 9-inch pie pan, packing it down firmly with a measuring cup or the back of a spoon. Pop it in the freezer to set. - Step Two (Prep the Chocolate Filling)
In a microwave-safe bowl, combine the marshmallow crème, 1/4 cup of heavy cream, and chocolate chips. Keep the rest of the cream in the fridge to stay cold. Microwave in 20-second bursts, stirring in between, until it’s all melted (it’ll take about a minute). Stir until the mixture is smooth. Set it aside to cool until it’s just warm to the touch. - Step Three (Mix the Peanut Butter Filling)
In a bowl, beat together the peanut butter, cream cheese, confectioners’ sugar, and vanilla. Blend it on medium for about a minute until it’s all smooth. Make sure to scrape down the sides of the bowl a few times. Add the rest of the cream and beat again until smooth, but don’t overmix.
Set aside about a cup of this mixture in a piping bag with a star tip for the pie’s garnish.
Spoon the rest of the peanut butter filling into the chilled crust, spreading it out evenly. Stick the pie back in the freezer while you work on the chocolate filling. - Step Four (Finish the Chocolate Filling)
In a mixing bowl, beat the remaining 1 cup of chilled cream with the sugar until stiff peaks form (this should take about 2 minutes).
Carefully fold the whipped cream into the cooled chocolate mixture until it’s all combined. Don’t overmix.
Spoon the chocolate filling over the peanut butter layer and spread it out evenly. - Step Five (Garnish and Chill)
Pipe the reserved peanut butter filling around the edge of the pie in a decorative pattern. Sprinkle the reserved graham cracker crumbs around the peanut butter border for a little extra crunch.
Pop the pie in the fridge (uncovered) to set for at least 6 hours, or even overnight if you’ve got time.
Recipe Tips
- If you want a firmer pie, let it set in the refrigerator for a bit longer—about 8-12 hours works great.
- For an extra rich chocolate filling, try using dark chocolate chips instead of semi-sweet.
- When you’re mixing the peanut butter filling, make sure your cream cheese is softened—this will make it much smoother.
Storage and Freezing Tips
Here are some storage and freezing tips for your pie:
- Store any leftovers in the fridge, covered, for up to 5 days.
- If you want to freeze it, wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Just thaw in the fridge overnight before serving.
Frequently Asked Questions
- Can I use crunchy peanut butter instead of creamy? Yes. Using crunchy peanut butter will add a different texture to the pie. Just beat the cream cheese and butter together first, then fold in the crunchy peanut butter. Finally, fold in the whipped cream to maintain that crunch.
- Can I use a different nut butter instead of peanut butter? Almond butter or hazelnut butter can be good alternatives.
- Can I use a different type of crust? Yes, you can swap out the graham cracker crust for a different type, like an Oreo crust.
- Can I add toppings to the pie? You can top it with chopped peanuts, extra chocolate chips, or even a drizzle of melted chocolate.
More Peanut Butter and Chocolate Recipes
If you’re a fan of peanut butter and chocolate, you’re going to love these other recipes.
- No-Bake Peanut Butter Chocolate Icebox Cake
- Peanut Butter-Banana-Chocolate Cookies
- Molten Peanut Butter Chocolate Cake
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Peanut Butter Chocolate Cream Pie (Costco Copycat)
A rich and creamy homemade peanut butter chocolate cream pie, inspired by the viral Costco version. With layers of peanut butter filling, chocolate, and a graham cracker crust, it’s the perfect dessert for any occasion.
Servings: 10 slices
Calories: 533kcal
Equipment
- measuring cups and spoons For accurate measuring.
- mixing bowls For melting the chocolate filling ingredients.
- food processor or rolling pin. For crushing the graham crackers.
- piping bag and star tip. For piping the peanut butter filling around the edge of the pie for decoration.
- 9-inch pie plate Where you'll press the graham cracker crust and layer the fillings.
- hand mixer or stand mixer. For whipping the cream and mixing the peanut butter filling.
Ingredients
Crust:
- 18 full sheets graham crackers
- 8 tbsps. butter melted
- 1/3 cup granulated sugar
Chocolate Filling:
- 1-1/2 cups marshmallow crème
- 1-1/4 cups heavy cream divided
- 1 cup semi-sweet chocolate chips
- 2 tbsps. granulated sugar
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1 (8 oz.) block cream cheese room temperature
- 2 cups confectioners' sugar
- 1 tbsp. vanilla extract
- 1-1/2 cups chilled heavy cream
Instructions
Crust:
- In a food processor, pulse the graham crackers into crumbs (or smash them in a plastic bag with a rolling pin).18 full sheets graham crackers
- Place the crumbs in a medium bowl and stir in the melted butter and sugar until well combined. Reserve a few tablespoons of the mixture for garnish. Press the remaining crumbs evenly into a 9-inch pie pan, pressing down firmly using a measuring cup or the backside of a large spoon. Place in the freezer to set.8 tbsps. butter, 1/3 cup granulated sugar
Chocolate Filling:
- Place the marshmallow crème, 1/4 cup of heavy cream and chocolate chips in a medium microwave-safe bowl. Keep the remaining cup of cream in the fridge to stay cold. Microwave on HIGH in 20-second bursts, stirring between each, until melted (about a minute).1-1/2 cups marshmallow crème, 1-1/4 cups heavy cream, 1 cup semi-sweet chocolate chips
- Stir the mixture until the chocolate is fully melted and smooth. Set aside to cool until it’s barely warm to the touch. (You're going to finish this later with the remaining cream and sugar.)
Peanut Butter Filling:
- In a mixing bowl, combine the peanut butter, cream cheese, confectioners’ sugar, and vanilla. Blend on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl as needed.1 cup creamy peanut butter, 1 (8 oz.) block cream cheese, 2 cups confectioners' sugar, 1 tbsp. vanilla extract
- Add the heavy cream and blend until smooth, about 40 seconds. Be careful not to overmix.1-1/2 cups chilled heavy cream
- Reserve 1 cup of the mixture in a piping bag with a star tip for garnish.
- Spoon the remaining peanut butter filling into the chilled crust and spread it evenly. Place the pie back in the freezer while finishing the chocolate filling.
Finish the Chocolate Filling:
- In a mixing bowl, combine the remaining 1 cup of chilled cream and the 2 tbsps. of granulated sugar. Beat until stiff peaks form, about 2 minutes.2 tbsps. granulated sugar
- Carefully fold the whipped cream into the cooled chocolate mixture. Do not overmix.
- Spoon the chocolate filling over the peanut butter filling and spread it evenly.
- Pipe the reserved peanut butter filling around the edge of the pie in a decorative pattern. Sprinkle the reserved graham cracker crumbs around the peanut butter border.
- Refrigerate the pie uncovered until the filling is set, at least 6 hours or overnight.
Notes
For optimal outcomes when preparing this peanut butter chocolate cream pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.
Nutrition
Nutrition Facts
Peanut Butter Chocolate Cream Pie (Costco Copycat)
Amount Per Serving (126 g)
Calories 533
Calories from Fat 317
% Daily Value*
Fat 35.2g54%
Saturated Fat 17.7g111%
Polyunsaturated Fat 3.4g
Monounsaturated Fat 11.2g
Cholesterol 69mg23%
Sodium 237mg10%
Potassium 222mg6%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 37g41%
Protein 7g14%
Vitamin A 239IU5%
Vitamin C 0.2mg0%
Calcium 57mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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