Costco Peanut Butter Chocolate Cream Pie Recipe
User Reviews
5.0
99 reviews
Excellent
Costco Peanut Butter Chocolate Cream Pie Recipe
Report
The internet is going crazy over the new Costco Peanut Butter Chocolate Cream Pie! Can't get your hands on one at your local Costco? No problem! You can be enjoying this crave-able pie before you know it. This copycat recipe has been tried and tested and tastes just like the real thing!
Share:
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs (about 20 rectangle graham crackers)
- 1/2 cup butter (melted)
- 1/2 cup sugar
Peanut Butter Mousse Layer (and Topping)
- 8 ounces cream cheese (softened)
- 3/4 cup creamy peanut butter
- 1 1/4 cup powdered sugar (sifted)
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (sifted)
Chocolate Cream Pie Layer
- 1 (.25 ounce package) unflavored gelatin (we use Knox brand)
- 2 tablespoons water
- 1 large egg
- 1/2 cup whole milk
- 4 tablespoons granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 cups + 2 tablespoons) heavy whipping cream (divided)
- 1 cup semi-sweet chocolate chips
Instructions
For the Graham Cracker Crust:
- Preheat oven to 375-degress F.Combine crushed graham crackers, melted butter, and sugar in a large mixing bowl until crumbs are evenly moistened. Set aside 1/3 cup of the graham cracker mixture for the topping.
- Press graham cracker mixture into a deep 9 1/2 inch pie plate, pressing the crust up the sides of the pie pan. Bake pie in preheated oven for 6 minutes. Remove pie from oven and allow to cool completely.
For the Peanut Butter Mousse Layer (and Topping):
- Chill a mixing bowl and beaters in the fridge for 15 minutes.
- Sift 1 cup and 2 tablespoons powdered sugar. Set aside. Stir or beat cream cheese and peanut butter until smooth in a bowl (not chilled). Add 1 cup sifted powdered sugar, milk, and vanilla.
- Pour whipping cream and remaining 2 tablespoons of powdered sugar into the chilled mixing bowl. Whip until soft peaks form.
- Fold ⅓ of the whipped cream into the peanut butter mixture. Mix well. Add remaining whipped cream and mix until smooth and creamy. Reserve 1 1/2 cups of the peanut butter filling use for piping. Place in a piping bag with a large star tip and place in the refrigerator to set until ready to use.
- Pour remaining creamy peanut butter filling into the prepared graham cracker crust. Lightly cover and chill for 20 minutes or until lightly set. Prepare chocolate cream layer while chilling.
For the Chocolate Cream Pie Layer:
- Sprinkle gelatin over the 2 Tablespoons of water. Set aside.
- Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on stovetop on low, stirring constantly, until mixture is slightly thickened. Add mixture to gelatin and stir until smooth.
- Melt chocolate chips and 2 tablespoons of heavy whipping cream in the microwave. Heat in the microwave at 50% power for 30 seconds and stir. Heat at additional 10 second increments, stirring well between each set until chocolate is smooth.
- Add chocolate to the bowl with the gelatin mixture, and stir well.
- Beat 2 cups of heavy whipping cream in a mixer or large bowl until stiff. Gently fold whipped cream into the chocolate mixture.
- Pour completed chocolate filling over the peanut butter layer. Note: You may have extra chocolate filling. If you have extra, don't overfill the pie. Set the excess aside and serve separately as a mousse cup if needed.
- Finish off the pie by piping the reserved peanut butter filling around the top. Sprinkle reserved graham cracker crust crumbs along the edges then refrigerate at least 2 hours (don't rush the process, trust me). Serve chilled.
Notes
- We made this to taste just like the pie sold at Costco. The only complaint that we have seen from others about the Costco pie is that the peanut butter layer is too sweet. You can reduce the powdered sugar in the peanut butter layer by 1/4 cup to make it less sweet or keep it as it is to taste like the actual Costco version. We wanted to keep it as true to the original as possible so we kept the peanut butter layer on the sweet side (which we still LOVE, it really just comes down to personal preference.)
Nutrition Information
Show Details
Calories
542kcal
(27%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
95mg
(32%)
Sodium
251mg
(10%)
Potassium
266mg
(8%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
1086IU
(22%)
Vitamin C
0.3mg
(0%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 95mg | 32% |
| Sodium | 251mg | 10% |
| Potassium | 266mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
Other Recipes
You'll Also Love
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
European, American, Canadian
4.7
(9 reviews)
Vegan No-Bake Chocolate Peanut Butter Balls With Rice Krispies (Peanut Butter Bon Bons)
American
5.0
(204 reviews)
Peanut Butter Pretzel Ice Cream Pie
American, International, Vegetarian, gluten-free
5.0
(9 reviews)
