Costco Peanut Butter Chocolate Cream Pie Recipe
This Costco Peanut Butter Chocolate Cream Pie is a decadent no-bake dessert featuring layers of creamy peanut butter and rich chocolate filling in a graham cracker crust. Perfectly balanced with sweet powdered sugar and light whipped topping, it’s an indulgent treat that requires minimal prep and no oven time.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (includes chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1 (9-inch) prepared graham cracker crust
Chocolate Filling
- 3/4 cup milk chocolate chips
- 1/4 cup heavy cream
- 3/4 cup powdered sugar (divided from 1 1/2 cups)
- 1/2 (8-ounce) block cream cheese, softened
- 1/2 container (6-ounce) frozen whipped topping, thawed
Peanut Butter Filling
- 1 1/2 (8-ounce) blocks cream cheese, softened (1 block for peanut butter filling, 1/2 block for chocolate filling)
- 1 cup peanut butter
- 3/4 cup powdered sugar (divided from 1 1/2 cups)
- 1/2 container (6-ounce) frozen whipped topping, thawed
Instructions
- Melt Chocolate: Place the milk chocolate chips in a small bowl. Heat the heavy cream in the microwave for about 30 seconds or until steaming. Pour the hot cream over the chocolate chips and let them melt completely. Stir until smooth and set aside.
- Make Peanut Butter Filling: In a large bowl, beat one 8-ounce block of softened cream cheese with a mixer until smooth. Add 1 cup of peanut butter and 1 cup of powdered sugar. Mix well until fully combined. Gently fold in half of the thawed whipped topping (about 6 ounces) until the mixture is light and fluffy. Set aside.
- Make Chocolate Filling: In another large bowl, beat the remaining half block (4 ounces) of softened cream cheese until smooth. Add the melted chocolate mixture to the cream cheese and mix until fully combined. Stir in the remaining 1/2 cup powdered sugar. Fold in the remaining whipped topping until well blended and creamy. Set aside.
- Assemble the Pie: Spread half of the peanut butter filling evenly over the bottom of the prepared graham cracker crust. Carefully spread the chocolate filling evenly over the peanut butter layer. Transfer the remaining peanut butter filling into a piping bag fitted with a large star tip (1M open star tip recommended). Pipe decorative swirls along the top edge of the pie.
- Chill and Serve: Refrigerate the assembled pie for at least 4 hours to allow it to set properly. Serve chilled. Store any leftovers covered in the fridge for up to 5 days.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth texture.
- The whipped topping should be thawed completely before folding into the mixtures.
- Use a large star piping tip to create an attractive whipped peanut butter border on top.
- This pie is best served chilled and can be made up to a day in advance.
- Store leftovers covered tightly in the refrigerator for up to 5 days.
