Costco Peanut Butter Chocolate Cream Pie Recipe
User Reviews
5
Costco Peanut Butter Chocolate Cream Pie Recipe
Description
The Costco Peanut Butter Chocolate Cream Pie Recipe starts with a graham cracker crust made by mixing graham cracker crumbs, melted butter, and sugar, then pressing into a pie plate and baking briefly to set. The peanut butter mousse blends softened cream cheese and creamy peanut butter with powdered sugar, milk, and vanilla, folded into whipped cream for a light yet creamy texture. The chocolate cream layer is prepared by dissolving gelatin in water and blending with egg, whole milk, sugar, cocoa powder, and semi-sweet chocolate chips, then folding in whipped cream to create a rich and silky chocolate layer.
The pie assembles with the crust cooled first, followed by spreading the chocolate cream layer and then the peanut butter mousse, with some of the mousse reserved for topping. The combination balances sweet and chocolate flavors with the distinctive peanut butter mousse, producing a layered dessert with contrasting textures from the creamy fillings and crunchy crust. It is best served chilled to maintain the mousse structure and enjoyed as a rich treat.
The notes mention that the peanut butter mousse might be quite sweet to mimic the original Costco version. To reduce sweetness, powdered sugar in the mousse can be cut by a quarter cup. This offers flexibility depending on your preference for sweetness and keeps the flavor profile close to the store-bought pie. Chilling times and careful folding ensure the mousse remains airy and smooth.
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 peanut butter creamy
- 1 1/4 cup powdered sugar (sifted)
- 2 tablespoons milk whole
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (sifted)
Chocolate Cream Pie Layer
- 1 (.25 ounce package) gelatin we use Knox brand, unflavored
- 2 tablespoons water
- 1 large egg
- 1/2 cup milk whole
- 4 tablespoons granulated sugar
- 1/3 cup cocoa powder unsweetened
- 2 cups + 2 tablespoons) heavy whipping cream (divided)
- 1 cup chocolate chips semi-sweet
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
- Adjust powdered sugar in the peanut butter mousse by reducing up to 1/4 cup for less sweetness.
- Cool the graham cracker crust fully before adding filling layers to maintain texture.
- Carefully fold whipped cream into the peanut butter mixture to keep mousse light and airy.
- Chill assembled pie thoroughly before serving for best structure and taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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