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Costco Peanut Butter Chocolate Cream Pie Recipe

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4.3 from 51 reviews

  • Author: Sophia
  • Total Time: 3 hours
  • Yield: 8 servings

Description

This Costco Peanut Butter Chocolate Cream Pie recipe recreates the iconic dessert with a perfect graham cracker crust, creamy peanut butter mousse, and rich chocolate cream layer. It features a no-bake mousse and a stovetop-prepared chocolate cream that set into a luscious pie, topped with piped peanut butter filling and graham cracker crumbs for crunch. Ideal for peanut butter and chocolate lovers, this indulgent pie captures the sweet, creamy, and crunchy textures true to the original Costco favorite.

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 (0.25 ounce) package unflavored gelatin (Knox brand recommended)
  • 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

  1. Prepare the Graham Cracker Crust: Preheat your oven to 375°F (190°C). In a large mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Reserve about 1/3 cup of this mixture for topping later. Press the remaining mixture firmly into a deep 9½-inch pie plate, making sure to press it up along the sides to form an even crust. Bake for 6 minutes, then remove from the oven and allow to cool completely.
  2. Make the Peanut Butter Mousse Layer and Topping: Chill a mixing bowl and beaters in the refrigerator for 15 minutes to prepare for whipping the cream. Sift 1 1/4 cups powdered sugar and set aside. In a room temperature bowl, beat the softened cream cheese and creamy peanut butter together until smooth. Add 1 cup of the sifted powdered sugar, milk, and vanilla extract; mix until combined. In the chilled bowl, pour in the heavy whipping cream and the remaining 2 tablespoons powdered sugar, then whip until soft peaks form. Fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the rest until smooth and creamy. Reserve 1 1/2 cups of this mixture in a piping bag fitted with a large star tip; refrigerate until needed. Pour the remaining peanut butter mousse into the cooled graham cracker crust, cover lightly, and chill for 20 minutes or until just set.
  3. Prepare the Chocolate Cream Pie Layer: Sprinkle the gelatin over 2 tablespoons of water in a small bowl and set aside to bloom. In a small saucepan, whisk together the egg, whole milk, granulated sugar, and cocoa powder until smooth. Cook over low heat on the stovetop, stirring constantly, until the mixture thickens slightly. Remove from heat and stir in the softened gelatin until completely dissolved. In a microwave-safe bowl, combine the chocolate chips with 2 tablespoons of heavy whipping cream and heat at 50% power for 30 seconds. Stir, then continue heating in 10-second increments, stirring in between, until the chocolate is completely melted and smooth. Add the melted chocolate to the gelatin mixture and stir to combine. In a separate large bowl or mixer, beat 2 cups of heavy whipping cream to stiff peaks, then gently fold the whipped cream into the chocolate mixture until fully incorporated. Pour this chocolate cream layer evenly over the chilled peanut butter mousse layer.
  4. Finish and Chill the Pie: Pipe the reserved peanut butter filling around the top edge of the pie using the prepared star-tipped piping bag. Sprinkle the reserved graham cracker crumbs along the edges for decoration and added texture. Refrigerate the pie for at least 2 hours to allow it to fully set before serving. Serve chilled and enjoy.

Notes

  • To reduce the sweetness of the peanut butter mousse layer, decrease the powdered sugar by 1/4 cup according to your preference.
  • Do not overfill the pie with chocolate cream layer; if there is extra chocolate filling, set it aside and serve as separate mousse cups.
  • Chilling the bowl and beaters before whipping the cream helps achieve better volume and texture.
  • Use a deep pie plate (9 1/2 inches) to accommodate the multiple layers properly.
  • Allow sufficient chilling time to ensure the pie layers set perfectly—do not rush this process.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sophiasrecipe.com/costco-peanut-butter-chocolate-cream-pie-recipe/