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.

Course Dessert

Cuisine American

Keyword Peanut Butter Chocolate Cream Pie (Costco Copycat)

Prep Time 30

Chilling 6

Total Time 6 30

Servings 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.

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.

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Nutrition