Published On: 04.15.23 | 

By: Stacey Little

Recipe: Costco Peanut Butter Chocolate Cream Pie

Costco Peanut Butter Chocolate Cream Pie. (Stacey Little / Southern Bite)

If you can’t find a Costco Peanut Butter Chocolate Cream Pie, this copycat recipe will not disappoint.

Costco Peanut Butter Chocolate Cream Pie

Costco Peanut Butter Chocolate Cream Pie. (Stacey Little / Southern Bite)

Click here for a printable version

Prep time: 25 minutes

Serves: 8

Calories: 418

Ingredients

  • 1 (9-inch) prepared Graham cracker crust
  • ¾ cup milk chocolate chips
  • ¼ cup heavy cream
  • 1½ cups powdered sugar – divided
  • 1½ (8-ounce) blocks cream cheese, softened – divided
  • 1 cup peanut butter
  • 1 (12-ounce) container frozen whipped topping, thawed – divided

Instructions

  • Place the chocolate chips in a small bowl.
  • Heat the heavy cream in the microwave for about 30 seconds or until steaming.
  • Pour the heavy cream over the chocolate chips and allow them to melt. Set aside.

For the peanut butter cream filling:

  • Place one (8-ounce) block of softened cream cheese in a large bowl. Use a mixer to beat it until smooth.
  • Add 1 cup of peanut butter and 1 cup of powdered sugar. Mix to combine.
  • Fold in about half of the whipped topping until well combined. Set aside.

For the chocolate cream filling:

  • Place the remaining ½ block of softened cream cheese in a large bowl. Use a mixer to beat it until smooth.
  • Stir in the melted chocolate chips and heavy cream until smooth.
  • Add the chocolate mixture to the cream cheese and mix to combine.
  • Add the remaining ½ cup of powdered sugar to the chocolate mixture and mix to combine.
  • Fold the remaining ½ container of whipped topping into the chocolate mixture until well combined. Set aside.

Assemble the pie:

  • Spread about half of the peanut butter mixture evenly into the bottom of the pie crust.
  • Top with the chocolate mixture, spreading evenly.
  • Place the remaining peanut butter mixture in a piping bag fitted with a large star tip and decorate the top of the pie. I used a 1M open star tip and piped around the edge.
  • Refrigerate for at least 4 hours before serving.
  • Store covered in the fridge for up to 5 days.

Recipe notes

Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.

Nutritional information calories: 418 kilocalories; carbohydrates: 44 grams; protein: 7 grams; fat: 26 grams; saturated fat: 9 grams; polyunsaturated fat: 4 grams; monounsaturated fat: 9 grams; cholesterol: 9 milligrams; sodium: 142 milligrams; potassium: 253 milligrams; fiber: 2 grams; sugar: 38 grams; vitamin A: 112 IU; vitamin C: 0.04 milligrams; calcium: 37 milligrams; iron: 1 milligram.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”