Recreate the indulgent magic of Costco’s Peanut Butter Chocolate Pie at home with this luscious recipe! This decadent dessert combines a buttery graham cracker crust, a creamy peanut butter filling, and a rich chocolate mousse topping, all crowned with decorative peanut butter swirls and graham cracker crumbs. Perfect for celebrations, family gatherings, or just to treat yourself, this pie is sure to wow any crowd!
Why Our Peanut Butter Chocolate Pie Is the Best
This Peanut Butter Chocolate Pie faithfully captures everything you love about Costco’s famous Peanut Butter Chocolate Pie. The contrast of the nutty peanut butter layer and velvety chocolate mousse atop a crunchy graham cracker crust is nothing short of perfection. Plus, it’s made from scratch, so you know every bite is fresh and flavorful.
Ingredients Notes Peanut Butter Chocolate Pie
Here’s a closer look at the key ingredients and their role in the Peanut Butter Chocolate Pie Recipe:
For the Crust:
- 6 tablespoons unsalted butter: Binds the graham cracker crumbs together for a firm, buttery crust.
- 12 full sheets graham crackers (6 1/2 ounces): Creates the crunchy, classic base. Use store-bought crumbs if preferred.
- 2 tablespoons granulated sugar: Adds just a touch of sweetness to the crust.
- 1/4 teaspoon kosher salt: Enhances the buttery flavor of the crust.
For the Chocolate Filling:
- 1 1/2 cups mini marshmallows (2 1/2 ounces): Helps create a smooth, mousse-like texture.
- 1 cup cold heavy cream, divided: Adds richness and volume to the chocolate layer.
- 1 cup semi-sweet chocolate chips (6 ounces): The star of the chocolate filling, delivering deep chocolate flavor.
- 1 tablespoon granulated sugar: Sweetens the whipped cream folded into the chocolate layer.
- 1/4 teaspoon kosher salt: Balances the sweetness and enhances the chocolate flavor.
For the Peanut Butter Filling:
- 3/4 cup creamy peanut butter: The core flavor of the peanut butter layer. Use a high-quality brand for best results.
- 4 ounces cream cheese: Adds creaminess and stability.
- 1/3 cup powdered sugar: Sweetens the filling without adding graininess.
- 1 tablespoon vanilla extract: Deepens the peanut butter flavor.
- 3/4 cup cold heavy cream: Whipped into the peanut butter mixture for a light, fluffy texture.
Pro Tip: Use natural peanut butter for a deeper flavor, but make sure it’s well-stirred to avoid separation.
Kitchen Tools Needed Peanut Butter Chocolate Pie
- Food processor (for crust and peanut butter filling)
- Microwave-safe bowls
- 9-inch standard pie pan
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Quart-size zip-top bag or pastry bag with a star tip (for decoration)
How to Make Peanut Butter Chocolate Pie
Get ready to impress with this homemade masterpiece!
1. Make the Crust
- Melt the butter in a microwave-safe bowl (about 40 seconds on HIGH).
- Break the graham crackers into pieces and process in a food processor until finely ground.
- Add the melted butter, granulated sugar, and salt. Pulse until the mixture looks like wet sand and holds together when pinched.
- Reserve 1/4 cup of the mixture for garnish.
- Press the remaining mixture firmly into the bottom and 1 inch up the sides of a 9-inch pie pan using the back of a flat measuring cup. Refrigerate while preparing the fillings.
2. Start the Chocolate Filling
- Combine mini marshmallows, 1/4 cup heavy cream, and salt in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring between each, until the marshmallows are mostly melted (about 1 minute total).
- Add the semi-sweet chocolate chips and stir until melted and smooth. Set aside to cool until barely warm to the touch (20–30 minutes).
3. Make the Peanut Butter Filling
- In a food processor, combine peanut butter, cream cheese, powdered sugar, vanilla extract, and salt. Process until smooth.
- Add 3/4 cup heavy cream and process until the mixture is thick and fluffy (30–45 seconds). Be careful not to overprocess.
- Transfer 3/4 cup of the mixture to a quart-size zip-top bag or pastry bag fitted with a star tip for decorating. Spread the remaining peanut butter filling evenly into the prepared crust. Refrigerate while finishing the chocolate layer.
4. Finish the Chocolate Filling
- Whisk the remaining 3/4 cup heavy cream with granulated sugar in a large bowl until stiff peaks form (about 2 minutes).
- Gently fold 1/4 of the whipped cream into the cooled chocolate mixture to lighten it. Fold in the remaining whipped cream just until no streaks remain.
- Spread the chocolate filling over the peanut butter layer.
5. Decorate the Pie
- Pipe the reserved peanut butter filling decoratively around the border of the pie.
- Sprinkle the reserved graham cracker crumbs around the peanut butter border for a decorative finish.
6. Chill the Pie
Refrigerate the pie uncovered until the fillings are fully set (at least 6 hours or overnight).
How To Store Peanut Butter Chocolate Pie
Cover leftover pie with plastic wrap and store it in the refrigerator for up to 5 days. For longer storage, freeze the pie without the decorative topping in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and add the decoration before serving.
Peanut Butter Chocolate Pie Variations
- Dark Chocolate Option: Swap the semi-sweet chocolate chips for dark chocolate chips for a deeper, richer flavor.
- Crunchy Peanut Butter: Use crunchy peanut butter for added texture in the filling.
- Cookie Crust: Replace the graham cracker crust with an Oreo cookie crust for a chocolatey twist.
- Nut Topping: Sprinkle crushed peanuts over the top for added crunch.
- Dairy-Free Version: Use dairy-free cream cheese, heavy cream alternatives, and vegan chocolate chips for a dairy-free dessert.
What To Serve With Peanut Butter Chocolate Pie
This rich pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For drinks, a hot cup of coffee or a tall glass of cold milk complements the decadent flavors perfectly.
Top Tips for Perfect Peanut Butter Chocolate Pie
- Chill for Best Results: Allow the pie to chill for at least 6 hours to ensure the layers set properly.
- Smooth Layers: Use an offset spatula to evenly spread each filling layer for a professional look.
- Don’t Overwhip: Be careful not to overwhip the heavy cream, as it can separate and ruin the texture.
- Garnish Just Before Serving: If sprinkling extra crumbs or nuts, add them right before serving to maintain their crunch.
- Use Quality Ingredients: Opt for high-quality peanut butter and chocolate chips for the best flavor.
Helpful Notes
- The crust can be made ahead of time and frozen for up to 3 months.
- For a neater slice, wipe your knife clean between cuts.
Tips from Well-Known Chefs
- Ina Garten: Always use room-temperature cream cheese for a smoother filling.
- Gordon Ramsay: Add a pinch of espresso powder to the chocolate filling for extra depth.
- Martha Stewart: Toast your graham cracker crumbs for a nuttier flavor in the crust.
Frequently Asked Questions (FAQ)
1. Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead. Refrigerate it overnight for the best texture and flavor.
2. Can I use natural peanut butter?
Yes, but ensure it’s well-stirred to prevent an oily texture.
3. What if I don’t have a food processor?
You can crush graham crackers in a zip-top bag using a rolling pin and mix the peanut butter filling with a hand mixer.
4. Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate will result in a sweeter chocolate layer.
5. How do I prevent the crust from crumbling?
Press the crust mixture firmly into the pan and refrigerate it before adding the fillings.
This Peanut Butter Chocolate Pie is a decadent showstopper that will quickly become a favorite dessert for any occasion. Enjoy every creamy, nutty, chocolaty bite!
Copycat Costco Peanut Butter Chocolate Pie
Ingredients
For the Crust:
- – 6 tablespoons unsalted butter melted
- – 12 full sheets graham crackers 6 1/2 ounces
- – 2 tablespoons granulated sugar
- – 1/4 teaspoon kosher salt
For the Chocolate Filling:
- – 1 1/2 cups mini marshmallows 2 1/2 ounces
- – 1 cup cold heavy cream divided
- – 1/4 teaspoon kosher salt
- – 1 cup semi-sweet chocolate chips 6 ounces
- – 1 tablespoon granulated sugar
For the Peanut Butter Filling:
- – 3/4 cup creamy peanut butter
- – 4 ounces cream cheese
- – 1/3 cup powdered sugar
- – 1 tablespoon vanilla extract
- – 1/4 teaspoon kosher salt
- – 3/4 cup cold heavy cream
Instructions
Make the Crust:
- Place melted butter in a large microwave-safe bowl.
- Process graham crackers in a food processor until finely ground.
- Add butter, sugar, and salt. Pulse until mixture looks like wet sand.
- Reserve 1/4 cup of crumbs for garnish. Press the rest into a 9-inch pie pan and refrigerate.
Start Chocolate Filling:
- Microwave marshmallows, 1/4 cup heavy cream, and salt until melted (about 1 minute total).
- Stir in chocolate chips until smooth and let cool to room temperature (20–30 minutes).
Make Peanut Butter Filling:
- Process peanut butter, cream cheese, powdered sugar, vanilla, and salt in a food processor until smooth.
- Add heavy cream and process until thick (30–45 seconds). Reserve 3/4 cup for piping decoration. Spread remaining filling into the crust and refrigerate.
Finish Chocolate Filling:
- Whisk remaining heavy cream and sugar until stiff peaks form.
- Fold 1/4 of whipped cream into chocolate mixture to lighten. Fold in the rest gently until combined.
- Spread chocolate filling over peanut butter filling. Decorate with reserved peanut butter filling and graham cracker crumbs.
- Chill: Refrigerate the pie for at least 6 hours or overnight before serving.