Description
This Costco Peanut Butter Chocolate Cream Pie combines a creamy peanut butter filling with a rich chocolate cream layer, all nestled in a crunchy graham cracker crust. Topped with whipped cream piped decoratively, this no-bake pie is a perfect indulgent dessert that requires minimal effort and time, ideal for peanut butter and chocolate lovers alike.
Ingredients
Scale
Crust
- 1 (9-inch) prepared graham cracker crust
Chocolate Ganache
- 3/4 cup milk chocolate chips
- 1/4 cup heavy cream
Peanut Butter Cream Filling
- 1 1/2 (8-ounce) blocks cream cheese, softened – divided
- 1 cup peanut butter
- 1 cup powdered sugar (of the 1 1/2 cups total)
- 1 (12-ounce) container frozen whipped topping, thawed – divided
Chocolate Cream Filling
- 3/4 cup milk chocolate chips (from above)
- 1/4 cup heavy cream (from above)
- 1/2 block (4 ounces) cream cheese, softened
- 1/2 cup powdered sugar (remaining of 1 1/2 cups total)
- Remaining 1/2 container frozen whipped topping
Instructions
- Melt Chocolate Ganache: 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 sit until the chips melt, then stir until smooth. Set aside.
- Prepare Peanut Butter Cream Filling: In a large bowl, beat one 8-ounce block of softened cream cheese with a mixer until smooth. Add the peanut butter and 1 cup powdered sugar, then mix until combined. Gently fold in half of the thawed whipped topping until well incorporated. Set aside.
- Prepare Chocolate Cream Filling: In another bowl, beat the remaining half block (4 ounces) of softened cream cheese until smooth. Add the melted chocolate ganache to the cream cheese and stir until fully combined. Mix in the remaining 1/2 cup powdered sugar. Fold in the remaining half of the whipped topping until smooth. Set aside.
- Assemble the Pie: Spread half of the peanut butter mixture evenly into the bottom of the graham cracker crust. Carefully layer the chocolate cream filling on top, spreading gently and evenly.
- Decorate: Place the remaining peanut butter mixture into a piping bag fitted with a large star tip (such as a 1M open star tip). Pipe decorative swirls around the edge or as desired over the top of the pie.
- Chill: Refrigerate the assembled pie for at least 4 hours to set and firm up before serving. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute the milk chocolate chips with semi-sweet chocolate chips for a less sweet variation.
- If you want a firmer texture, refrigerate the pie overnight.
- Use a clean piping bag and tip for neat decorative presentation.
- This pie is best served chilled and keeps well refrigerated for several days.
