Copycat Costco Chocolate Peanut Butter Pie, replicating the richness and indulgence of the original while giving you the satisfaction of making it from scratch. This recipe is worth every step, with layers of creamy peanut butter filling, chocolate ganache, and a buttery cookie crust.
Copycat Costco Chocolate Peanut Butter Pie
Ingredients
For the Crust
- 1 ½ cups (150g) chocolate graham cracker crumbs or Oreo crumbs (remove filling)
- 6 tablespoons (85g) unsalted butter, melted
For the Peanut Butter Filling
- 1 ½ cups (375g) creamy peanut butter (not natural or oily types)
- 8 oz (225g) cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 cups (480ml) heavy cream, whipped to stiff peaks
For the Chocolate Ganache
- 1 cup (170g) semisweet or bittersweet chocolate chips
- ½ cup (120ml) heavy cream
Optional Garnishes
- Mini peanut butter cups
- Chopped peanuts
- Chocolate shavings or curls
Instructions
1. Make the Crust
- Prepare the base: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or pie dish.
- Mix the crust: In a bowl, combine the chocolate graham cracker crumbs with melted butter. Stir until the mixture resembles wet sand.
- Press and bake: Firmly press the mixture into the bottom and slightly up the sides of your prepared pan. Use the back of a measuring cup for an even layer. Bake for 8-10 minutes, then cool completely.
2. Prepare the Peanut Butter Filling
- Creamy mixture: In a large mixing bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in whipped cream: Gently fold in the whipped heavy cream in batches until the mixture is light and fluffy. Avoid overmixing to maintain the airy texture.
- Assemble: Spread the peanut butter filling evenly over the cooled crust. Smooth the top with an offset spatula. Refrigerate for at least 4 hours or overnight for the best set.
3. Make the Chocolate Ganache
- Heat the cream: In a small saucepan or microwave, heat the heavy cream until it just begins to simmer (do not boil).
- Melt the chocolate: Place the chocolate chips in a heatproof bowl, then pour the hot cream over them. Let it sit for 2 minutes before stirring until smooth and glossy.
- Cool slightly: Allow the ganache to cool for 5-10 minutes, then pour it over the chilled peanut butter filling, spreading evenly.
4. Garnish and Serve
- Decorate: While the ganache is still soft, top the pie with mini peanut butter cups, chopped peanuts, or chocolate shavings for a professional finish.
- Chill again: Refrigerate for at least 1 hour or until the ganache is set.
- Slice and enjoy: Carefully slice with a sharp knife dipped in warm water for clean cuts.
Tips for Success
- Premade shortcuts: If short on time, use a store-bought chocolate crust and whipped topping.
- Storing: This pie can be stored in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge before serving.
- Adjust sweetness: If you prefer less sweetness, use bittersweet chocolate or reduce the powdered sugar in the filling.
Why You’ll Love This Pie
- Budget-friendly: Uses pantry staples, so it’s a cost-effective alternative to buying a $20 Costco pie.
- Rich and decadent: The perfect treat for special occasions or to satisfy a chocolate-peanut butter craving.
- Customizable: Adjust the decorations and sweetness to fit your preference or the season.
This pie may take a little time, but the layers of rich chocolate and fluffy peanut butter make it worth every minute. A slice of this homemade masterpiece will make everyone think you bought it from the store! 🍫🥜