Costco Blueberry Custard Pie Copycat

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Ingredients:

  • 1 nine inch pie crust, unbaked

  • 2 cups fresh blueberries (if using frozen blueberries,don’t thaw the berries

  • )

  • 1 Tablespoon flour

  • 1 cup white sugar

  • 3 large eggs, slightly beaten

  • 1 cup evaporated milk

  • 1 Teaspoon vanilla

  • dash of cinnamon

Either make a homemade pie crust or use a pre-made pie crust.  Prick the sides and bottom of the crust with a fork. Place parchment paper on the bottom of the crust and place raw rice or pie weights on the paper. Pre-bake the crust for 15 minutes at 400 degrees. Remove the parchment paper and rice and let the crust cool.

Place the fresh blueberries in the bottom of the cooled pie crust. If you’re using frozen berries, don’t thaw them before you put them in the pie crust. Set the pie crust filled with blueberries aside while we make the custard.

Place the flour and sugar in a medium bowl, whisk the two together to incorporate the ingredients. Gradually add the milk to the flour mixture while whisking. Whisk the ingredients together until they are smooth. Whisk in the eggs, cinnamon and vanilla until the ingredients are well blended.

Pour the mixture over the blueberries in the crust. Bake the pie at 425 degrees for 15 minutes, reduce the heat to 350 degrees and bake an additional 35 minutes longer.  If the pie crust starts to brown more than your liking while baking, place foil around the edges of the crust. When the pie is done, remove it from the oven to a wire rack to cool completely.

Starbucks Key Lime Refresher Copycat

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Ingredients

To make a Venti-sized drink, you will need:

  • The Base: 4 oz white grape juice and 2 oz limeade (or fresh key lime juice)

  • The Tropical Twist: 2 oz kiwi juice (freshly blended and strained)

  • Dairy / Cream: ½ cup light coconut milk

  • Sweetener: 1 pump of vanilla syrup

  • Toppings: Vanilla sweet cream cold foam and graham cracker crumbs (or caramel crunch topping)

  • Ice: 1 cup

Instructions

  1. Mix the Refresher Base: In a cocktail shaker or jar, combine the white grape juice, limeade, kiwi juice, and vanilla syrup.

  2. Add Coconut Milk: Pour in the light coconut milk and fill the shaker with ice. Shake vigorously for 10 to 15 seconds until completely chilled.

  3. Assemble: Pour the entire shaken mixture (including the ice) into a large glass.

  4. Layer the Topping: Layer a generous pour of vanilla sweet cream cold foam right over the top of the drink.

  5. Garnish: Finish with a heavy dusting of crushed graham cracker crumbs to get that true "pie crust" finish.

Starbucks Barbie Frappuccino Copycat

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Ingredients

To make a Grande-sized drink, you will need:

  • The Base: 1 cup of ice

  • Dairy: ½ cup of whole milk (or dairy substitute) and 2 tablespoons of heavy whipping cream

  • Flavorings: 2 pumps of vanilla syrup, 2 pumps of raspberry syrup, and 3 scoops of vanilla bean ice cream (or powder)

  • The Pink Factor: 1 scoop of freeze-dried dragon fruit or frozen raspberries (plus a tiny drop of pink food coloring for that bright Barbie shade)

  • Toppings: Whipped cream, pink sprinkles, and freeze-dried dragon fruit

Instructions

  1. Blend the Pink Base: Add the ice, whole milk, heavy cream, vanilla syrup, raspberry syrup, vanilla bean, and your fruit inclusions into a blender. Blend on high until the mixture is completely smooth and creamy.

  2. Add the Pop of Pink: If the color is too muted, blend in a drop of pink food coloring or a few more raspberries to get that iconic bright color.

  3. Assemble: Pour the blended liquid into a clear glass or cup.

  4. Garnish: Top with a generous swirl of whipped cream, pink sprinkles, and a sprinkle of freeze-dried dragon fruit

Starbucks S'more Frap Copycat

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Ingredients

  • 4 cups ice.

  • 1/2 cup black coffee, cooled.

  • 1/4 cup whole milk.

  • 1 teaspoon vanilla.

  • 3 tablespoons marshmallow topping.

  • 2 tablespoons chocolate sauce or syrup.

  • Garnish: whipped cream, graham cracker crumbs and chocolate syrup.

Instructions

  • Add Iced Coffee, cocoa powder and ice to the blender.

  • In a small bowl, heat marshmallows in microwave for 30 seconds.

  • Add marshmallows to blender.

  • Blend until smooth.

  • Pour into glass.

  • Garnish with whip cream, crushed graham crackers and chocolate bars.

Starbucks Tropical Butterfly Refresher Copycat

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A Starbucks copycat Strawberry Butterfly Refresher typically combines a sweet strawberry base (white grape juice, strawberry syrup, and acai powder) with butterfly pea flower tea for a vibrant blue-to-purple color change. Mix 1/2 cup strawberry base, 1/2 cup water (or sparkling water), and 1/4 cup brewed butterfly pea tea over ice, finishing with freeze-dried strawberries.

Ingredients

  • Strawberry Base: 2 cups white grape juice mixed with 1 cup blended/strained fresh strawberries and 1 tsp acai powder.

  • Butterfly Tea: 1-2 tsp butterfly pea flower powder or tea bags brewed in 2 oz hot water (creates blue color).

  • Liquid: 1/2 cup water, lemonade, or sparkling water.

  • Garnish: Freeze-dried strawberries or strawberry popping boba.

Instructions

  1. Prepare the Base: Blend strawberries and white grape juice, strain through a mesh sieve, and stir in acai powder.

  2. Brew the Blue: Steep butterfly pea flowers in hot water to create a concentrated blue tea.

  3. Assemble: In a glass filled with ice, pour the strawberry base and water/lemonade.

  4. Butterfly Effect: Slowly pour the butterfly pea tea on top to create a color-changing effect, stirring just before drinking

Costco Tiramisu Cheesecake Copycat

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Ingredients

FOR THE CRUST

2 ½ cups crushed butter cookies or graham crackers

1 tablespoon unsweetened cocoa powder (plus more for garnishing)

6 tablespoons melted unsalted butter

FOR THE CHEESECAKE LAYER

3 packages (24 ounces total) cream cheese, softened

1 cup granulated sugar

⅓ cup brewed espresso, chilled

1 teaspoon vanilla extract

3 whole eggs

FOR THE TOPPING

1 (8-ounce) tub mascarpone cheese, softened

½ cup powdered sugar

1 ½ tubs (12-ounces total) whipped topping

Directions

Preheat the oven to 350 F.

Wrap the bottom and sides of a springform pan with aluminum foil.

Lightly spritz the pan with pan release spray.

Place the crushed cookies, cocoa powder, and melted butter in a medium bowl, stir to combine.

Press the cookie crumbs into the bottom and sides of the springform pan.

Place the pan in the oven and parbake for 15 minutes.

Remove the crust from the oven and set aside to cool on a wire rack at room temperature.

To make the cheesecake filling, place the softened cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until smooth and fluffy.

Add the sugar, espresso, and vanilla to the bowl and whisk to combine.

Add the eggs to the bowl at a time, and mix on low until blended before adding another.

Place the cooled crust into a large roasting pan.

Pour the cheesecake batter into the springform pan, spreading out in an even layer.

Fill the roasting pan with hot water, filling just enough to come halfway up the sides of the springform pan.

Carefully place the roasting pan in the oven and bake for 1 hour and 30 minutes (until the cheesecake is firm around the edges and a little jiggly in the center).

Turn the oven off, leaving the cheesecake inside to gradually cool for 1 hour.

Remove the roasting pan from the oven and remove the springform pan from the roasting pan and set aside to cool at room temperature on a wire rack.

Once the cheesecake has cooled to room temperature, cover the springform pan with plastic, and place in the refrigerator to chill overnight.

Once the cheesecake has chilled, make the topping by placing the softened mascarpone cheese in the large bowl. Whisk until fluffy and smooth.

Add the powdered sugar to the bowl and whisk to combine with the mascarpone.

Working in batches, add the whipped topping to the bowl and, using a rubber spatula, gently fold until combined.

Dollop ⅔ of the topping onto the cheesecake (still in the pan) and spread out evenly. Return the cheesecake to the refrigerator and chill for 30 minutes or until the topping has firmed slightly and set.

Place the remaining topping into a piping bag fitted with a large fluted tip.

Once the topping has set, carefully remove the cheesecake from the springform pan and place on a serving platter.

Decoratively pipe the reserved topping around the edges of the cheesecake.

Dust the cheesecake with some reserved cocoa powder before slicing and serving.

Costco Raspberry Cookie Copycat

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  • butter – Unsalted and softened to room temperature for easier mixing.

  • sugar – You’ll need both powdered and granulated sugar for this sweet treat.

  • vanilla and almond extract – For flavor and warmth.

  • flour – All purpose.

  • kosher salt – Just a pinch.

  • seedless raspberry jam or preserves – You can use a different flavor if you prefer. Or try a new flavor for every season or occasion! 

How To Make Raspberry Crumble Cookies

  1. Preheat the oven to 350°F. Spray a jumbo muffin pan with baking spray (or grease and flour each well).

  2. Mix together the softened butter, powdered sugar, granulated sugar and extracts. Beat for 2 to 3 minutes until light and creamy.

  3. Add in the flour to the butter mixture and mix until mostly combined. You can use your hands at this point to continue mixing (or a very stiff spoon). The mixture will be crumbly. If you can squeeze the dough in your hand and it holds together, it’s ready. Be careful not to over mix.

  4. Scoop and press into the bottom and up the sides of each well in the muffin pan.

  5. Leave about 1 ½ cups of dough to use for the crumble topping.

  6. Spoon about a tablespoon of raspberry jam into the center well of each cookie.

  7. Sprinkle the tops of each cookie with the remaining crumble topping.

  8. Bake for 18 to 22 minutes. The tops should be just beginning to turn a light golden brown when done.

  9. Cool the cookies completely before removing them from the muffin pan. Running a knife or spatula around the edges can help release the cookies. Serve and enjoy! 

Costco Lemon Custard Pie Copycat

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Ingredients

For the crust

  • Cooking spray

  • 6 tablespoons

    (3/4 stick) unsalted butter, melted

  • 12

    full sheets graham crackers (6 1/2 to 7 ounces)

  • 2 tablespoons

    granulated sugar

  • 1/4 teaspoon

    kosher salt

For the filling and topping

  • 8 ounces

    cream cheese, at room temperature

  • 1 tablespoon

    finely grated lemon zest (from 1 medium lemon)

  • 1/2 cup

    freshly squeezed lemon juice (from 3 medium lemons)

  • 1 can

    (14-ounce) sweetened condensed milk

  • 2 cups

    (9 ounces) Cool Whip

Make the crust:

  1. Coat a standard 9 or 9 1/2-inch pie pan (not deep dish) with cooking spray.

  2. Break 12 full sheets graham crackers in half and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).

  3. Add 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.

  4. Transfer the mixture to the pan. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.

Make the filling:

  1. Wash and dry the food processor. Add 8 ounces cream cheese, 1 tablespoon finely grated lemon zest, 1/2 cup lemon juice, and 1 (14-ounce) can sweetened condensed milk to the food processor. Process until smooth, about 30 seconds.

  2. Pour evenly into the crust and smooth the top. Spoon 2 cups Cool Whip or whipped cream evenly onto the pie and smooth the top with an offset spatula or spoon. Refrigerate uncovered until filling is set, at least 4 hours or up to overnight.