The nearly 5-pound Peanut Butter Chocolate Cream Pie from Costco is an internet sensation. TikTok is on fire about it – and for good reason! It’s crazy delicious. If you can’t get your hands on one, I’ve got the perfect copycat recipe that tastes just like the store’s version!
I’ll be honest, I’m not much for jumping on viral food trends, but I’ll admit that I was intrigued when I saw this huge peanut butter chocolate cream pie. Apparently Costco stores all over were selling out of them and it was nearly impossible to get your hands on one.
Heather needed something from Costco one Saturday morning and while we were in there, I walked over to the bakery to scope it out. I mean, that chocolate and peanut butter combo is one of my favs. Sadly, there were no pies to be found. But when the sweetest employee asked if she could help me, I mentioned the pie. She said that they couldn’t keep them in stock, but that she would be happy to make one for me if I had about an hour to wait. Now, I don’t know about y’all, but killing an hour in Costco is not a difficult task, so I gladly accepted her offer.
And sure enough, in about an hour, she presented me with 4 1/2 pounds of fluffy, chocolatey, peanut buttery deliciousness.
Now, I don’t really do copycat recipes, but the minute we got home and tried this thing, I knew it was something I needed to recreate. Don’t get me wrong, you should totally grab one at your local Costco bakery, if you’re there. It’s only $19.99 and it feeds 16 folks. But not everyone needs a pie to feed that many mouths, so having a smaller option has its benefits.
What’s in Costco’s Peanut Butter Chocolate Cream Pie?
The peanut butter chocolate pie starts with a graham cracker crust. You can certainly make your own, or you can grab store-bought crust like I did for this one.
The crust is then filled with a creamy layer of peanut butter filling, topped with a fluffy layer of chocolate mouse filling, and then the top is decorated with a little more peanut butter filling.
I tried to recreate the look of Costco’s pie on the top, but I’d imagine you could do just about anything on the top.
Learn how to make a Homemade Graham Cracker Crust!
There’s something about a buttery, sweet, and salty graham cracker crust that makes for the perfect vessel for just about any pie. And while I am certainly no stranger to the convenience of a pre-made crust, sometimes I want to make a recipe a little special and make the crust, too.
How to make a Graham Cracker Crust
Graham Cracker Crust – You can use a 9-inch store-bought crust or make your own, if you’d like.
Chocolate Chips – I used milk chocolate chips, but semi-sweet should work as well and will give the pie a more intense chocolate flavor.
Heavy Cream – To create the chocolate layer, you’re going to make an easy ganache to fold into the filling. Heavy cream or whipping cream is what you’ll need for that.
Powdered Sugar – Powdered sugar gives our layers some sweetness.
Cream Cheese – I like to use full-fat cream cheese here (it IS dessert, you know), but the low fat of Neufchatel will work. The fillings will just have a slightly different flavor and texture as a result.
Peanut Butter – Costco uses a creamy peanut butter, so that’s what I chose. I’m sure that chunky would work. Just be mindful that the pie will have a different texture. I prefer the smooth, silky texture – but that’s just me.
Frozen Whipped Topping – You know the stuff – that blue tub of hydrogenated deliciousness. Cool Whip. This is what Costco uses, so I used it as well to get the closest match in flavor and texture. (I probably would use it even if Costco didn’t because I just love the dang stuff.) With that being said, I would imagine you could use about 7 cups of sweetened whipped cream in its place, but I haven’t tested it that way.
Love that Peanut Butter Chocolate Combo? I’ve got you covered with these recipes…
How to Make Costco Peanut Butter Chocolate Cream Pie
Costco Peanut Butter Chocolate Cream Pie
- 1 (9-inch) prepared graham cracker crust
- 3/4 cup milk chocolate chips
- 1/4 cup heavy cream
- 1 1/2 cups powdered sugar, divided
- 1 1/2 (8-ounce) blocks cream cheese, softened – divided
- 1 cup peanut butter
- 1 (12-ounce) container frozen whipped topping, thawed – divided
- 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 1/2 of the whipped topping until well combined. Set aside.
For the chocolate cream filling:
- Place the remaining 1/2 block of softened cream cheese in a large bowl. Use a mixer to beat it until smooth.
- Stir the melted chocolate chips and heavy cream until smooth. Add the chocolate mixture to the cream cheese and mix to combine. Add the remaining 1/2 cup of powdered sugar to the chocolate mixture and mix to combine.
- Fold the remaining 1/2 container of whipped topping to the chocolate mixture until well combined. Set aside.
Assemble the pie:
- Spread about 1/2 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 large star tip and decorate the top of the pie. I used a 1M open start tip and piped around the edge.
- Refrigerate for at least 4 hours, before serving. Store covered in the fridge for up to 5 days.
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.
Stacey you do not lie….this pie is delicious!!! Only needed very small pieces though as it was very rich and a bit too sweet (can’t believe that I actually said that)!! I think next time I will use dark chocolate to tone down the sweetness and to give more distinction between the peanut butter and chocolate flavor profiles.
HA! Thanks so much, Shannon! Glad you enjoyed it!
As far as making a duplicate of the Costco pie, this one turned out just like it. The chocolate layer was very good and the peanutbutter layer had the right amount of peanut flavoring. I did cut the sugar amount in half as we prefer less sweetness in our desserts. However, the Costco version’s crust was bit soggy – but that could have been due to a friend bringing a slice to our house to try. This crust was much better as it offered a contrast by bringing in a crisp/crunchy element. I’m wondering if it is necessary to use CoolWhip and not just use the heavy cream whipped up to provide the same texture.
Thanks, Michel! Yes, I do think you could swap the Cool Whip for sweetened whipped cream, but the Cool Whip is more in keeping with the Costco version of the pie.
My pie did not turn out in any way to resemble the Costco version. Costco was light and fluffy, mine was very heavy and rich. I was looking forward to this smaller version as the original is so large. Sorry but I won’t make this again. The taste was great, but just too heavy and rich.
Did you use Cool Whip? How did you combine the layers? Did you fold it in by hand or use a mixer to combine it?
I haven’t made this yet, but I want to the only thing is I don’t like milk or dark chocolate, but I love white chocolate . Do you think I could replace the milk chocolate chips for white chocolate chips?
I think that could work. Just keep in mind the flavors will be quite different.
I was impressed with the way it turned out. I did a lot of substituting as we minimize sugar and calories where we can.
I love that it is only 7 easy to find ingredients. In fact, I only had to pick up heavy cream.
Letting it set is important for texture.
I also didn’t have the patience for decorating so I just zig zagged and called it a day, because, no one cares when they eat it 😁
So glad to hear you were able to adapt this to fit your needs! It looks great!
I have not ever seen this at my Costco, lol. It looks delicious.
Shhh… don’t tell them, but my version is better. 🙂
I notice people are having trouble printing this. I can’t print it either. I can print other recipes from your files, but this one wont print. However it looks great so I’ll do it the old fashion way. Pencil and paper.
We’ve been going through it all, but can seem to find the issue. Thanks for sticking it out with me!
Delicious! Simple to make and soooo good! Ty for sharing this recipe!
So glad to hear you enjoyed it!
I have not tried the Costco one, but decided to make this to see what the hype is about. This was great! A coworker kept saying wow after every bite! Lol Another said I can make that and bring it anytime! I used a Keebler crust and a semi-sweet chocolate baking bar and just chopped it and measured it out. I also used home made whipped cream instead. I used natural peanut butter – the less additives the better. I added whipped cream to the peanut butter layer to my tasting. I’m not a huge peanut butter fan. I eat when I’m in the mood for it and the same with chocolate. I don’t like rich desserts. I was surprised at how much I enjoyed it. I took to work to share and had to go back for another slice for later. Lol I think you can make it as rich or as light as you prefer by adding more/less chocolate and/or peanut butter.
This looks perfect, Victoria! Thanks for sharing your photo! I’m so glad to hear you enjoyed it!
Made the pie today and my husband and I both loved it. I used Ghirardelli semisweet chips and the result was perfect. I may try it with a chocolate cookie crust next time.
So glad to hear it turned out great for you! I think an Oreo-like crust would also be delicious!
This pie is amazing! I whipped real cream instead of cool whip and it held up perfectly. Saving this recipe
Awesome! So glad you enjoyed it!
I made this for Easter and it was a hit! Recipe and directions were well written and easy to follow. 2 thumbs up from the peanut butter connoisseurs of the family!
Awesome! So glad to hear it!
How much heavy cream is needed for the peanut butter and the chocolate layer?
1/4 cup to melt 3/4 cup chocolate chips doesn’t seem to be enough
You only need heavy cream to make the ganache that goes in the chocolate layer. There’s no heavy cream in the peanut butter layer.
Stacey, I made the pie but not sure what I did wrong. When I sliced it there’s no distinction between the layers. It looks like a peanut butter pie…. no chocolate. I can’t taste any chocolate either…just peanut butter. Any suggestions?
Hmmm. You should definitely have separate layers. Did you make the layers in separate bowls and then place the in the crust separately?
Yes, made the the layers separately.
How thick was the mixture for the layers when you spread it into the pie crust?
Mine did the same thing! It test delicious but you can tell there is two different layers.
For the life of me, I just can figure out what’s happening. Can you share a picture?
Making this to take to my daughter’s for Easter. I always get confused on volume measurements vs weight measurements. If I switch the 3/4 cup chocolate chips for chocolate baking bar, how many ounces? I was thinking a 4oz bar, plus a square or 2 from another bar. This is probably simple for most, but I question myself even on 4oz block cheese shredded makes a cup 🙄. Thanks
I can’t say for sure, as I’ve only ever made it with chocolate chips. But, I’d guess you’re going to need about 4 to 5 ounces of chocolate by weight.
I used a baking bar and chopped it up and measured the chopped chocolate in a measuring cup.
Glad to hear that worked for you! Thanks for sharing.
Just printed the recipe and can’t wait to make it. Going to put it in little glass mason jars for single serve and share with co workers 🙂
Great idea! Hope they enjoy!
Erin W Edwards
Can’t print it. Just opens a new tab with the recipe again!
Hey, Erin! Do you mind taking a second to help me troubleshoot this? Can you tell me how you got to the recipe? Was it a link from Facebook? A link from the email I sent? Another way?
Costco pie is very good but much to big for two seniors. I’m gonna make your next time. Could you do it in individual Keebler crusts too?
I love peanut butter can’t wait to make this. 😋 I have enjoyed all your recipes I’ve tried
Thanks so much, Darlene! I hope you’ll enjoy this!
I had this pie this morning, the peanut butter taste I think should have been a stronger, it kinda goes away as you eat it. It’s good I just peanut butter taste better
I developed the recipe to match the flavor of Costco’s pie, but I think you could certainly add more peanut butter if you’d like.
I’d try it with Skippy peanut butter. I’ve found it gives my peanut butter cookies a much better peanut butter taste than the other brands I’ve tried.
Beverly Ebright Brejcha
This sounds scrumptuous! I can’t wait to try this recipe!
Hope you’ll enjoy it!
Can’t wait to try this. I had no problem printing it with the print button. You must have it opened in your browser before it will allow printing.
Thanks, Charla! Sure hope you’ll enjoy it!
I cannot wait to make this! I also love your chocolate chip peanut butter pie like what we get at the Original Oyster House in Gulf Shores! So you may not do many copycat recipes, but that is a good one 🙂
Ha! Thanks, Stacey! I hope you’ll enjoy this one, too!
I did a small scream when I recognized the top fork in your photograph! I had a kids’ sized place setting in that pattern as a child! I think it is in a box of treasures somewhere. Looking forward to trying the pie, probably using dark chocolate.
Your print button is not working for me. I’m using an email that you sent to me.
Bear with me. I’m working now to try to figure out what’s going on. Can you tell me what device and browser you’re using?
Will not print. Received recipe through email.
Seems your print button is broken. It just takes you back up to the top.
It’s working fine for me. Did you happen to get to the recipe by clicking a link in Facebook? If so, try opening the link in your system browser. Click the 3 little dots on the bottom of the screen and tap “Open in system browser.” Let me know if that works.
I’ve also had a problem PRINTING this recipe. I click PRINT by the recipe and nothing happens. I’ve printed other things today w/o a problem, so it’s not my printer or printer button????
No, I don’t think it’s your printer. Did you click a link in Facebook to get to the recipe or click a link in the email I sent?