coconut peanut butter pie
Coconut, meet peanut butter. Peanut butter, meet coconut. This surprisingly delicious combination comes together in this nearly no-bake pie recipe that is equal parts easy and decadent. When your sweet tooth is looking for a fix that is creamy, flavorful and indulgent, you’ve come to the right place.
Coconut Peanut Butter Pie Recipe
Hello hello! It’s been a minute since we met on this ol’ blog. To be honest, life is bananas behind the scenes right now–all good things, but just A LOT. And many of the things going on are asking for a very generous chunk of my creative headspace; thus, I haven’t been as present on GVD as I’ve wanted to be. That being said, we are here today! And we are here with pie. Bless.
This coconut peanut butter pie was inspired by breakfast one morning. I was munching on a coconut peanut butter Perfect Bar (omgggg, so good), and I thought to myself, “Self, what if we could turn this into a pie flavor?” And with a few tinkers and tweaks in the kitchen, we have arrived to this very delicious destination.
This pie is creamy, smooth, rich, and very peanut buttery with a hint of coconut flavor in every layer. If you love peanut butter and coconut, you will be as obsessed with this pie as I am.
Best Ingredients for Coconut Peanut Butter Pie
There are no fancy ingredients required to make this tasty pie, but we do want to make sure we get the right ones. So! Here is what you’ll need:
- Graham crackers
- Shredded sweetened coconut flakes (make sure it’s the sweetened stuff!)
- Full-fat coconut milk: Listen up! This one is important. Be sure to get full-fat coconut milk, and see the Recipe Notes below for more details on this ingredient.
- Cream cheese
- Creamy peanut butter (go for the Jif or Skippy here, and save the natural PB for toast)
- Brown sugar
- Vanilla extract
How to Make Coconut Peanut Butter Pie
The directions to make this pie are as simple and straightforward as the ingredient list. Here’s the basic rundown:
- Step One: Make the graham cracker crust. Press a mixture of crushed graham crackers, coconut flakes, sugar, salt and melted butter into a pie plate. Bake at 350°F for about 5 minutes until the crust is set and lightly browned.
- Step Two: Make the whipped coconut milk. This is by far the trickiest step to this pie recipe, but it’s still very easy! Chill a can of coconut milk in the fridge overnight; the next day, separate the creamy milk from the liquid in the can, and toss the liquid. Whip the creamy milk to soft peaks, which can take anywhere from 1 minute to 6 minutes, depending on the brand of coconut milk you use (see Recipe Notes). Once your coconut milk is whipped, place it in the fridge while you make the rest of the filling.
- Step Three: Mix the remaining filling ingredients together until smooth: cream cheese, peanut butter, brown sugar, vanilla, salt and coconut flakes. Carefully fold the peanut butter mixture into the whipped coconut milk until just combined, then spread the filling evenly into the graham cracker crust.
- Step Four: Refrigerate your pie for at least 4 hours to chill and set completely. Top with toasted coconut and/or salted peanuts, if desired. Fall in love with the pairing that is coconut and peanut butter, amen.
Can I Use a Pre-Made Graham Cracker Crust?
You surely can, but just know that every addition of coconut in this recipe adds to its mild flavor. But if you’re short on time or ingredients, a premade crust will certainly work!
Can I Freeze This Pie?
Yes! Once you’ve added the filling to the crust, cover the pie with plastic wrap, then foil. Freeze for up to 2 months. You can then serve it frozen (let it sit 15 to 30 minutes at room temperature to soften slightly), or let it thaw in the fridge overnight before serving.
Any Alternatives to Coconut Milk?
You can leave out the coconut milk entirely and use heavy cream instead, but know that the coconut flavor will not be as obvious without it. See the Recipe Notes for how to use heavy cream for this recipe in place of the coconut milk.
Friends, I hope you love this uniquely delish pie as much as I do! It’s a tasty summertime treat, that’s for sure. If this pie makes an appearance at your holiday weekend festivities (or anytime, really), you know I’d love to see it! Be sure to tag me @girlversusdough or hashtag it #girlversusdough so I can take a peek!Print
A uniquely delicious combination of sweet coconut and creamy peanut butter makes this nearly no-bake pie perfect for any occasion that calls for a simple, tasty treat!
For the crust:
- 1 1/4 cups finely crushed graham crackers (about 10 full sheets)
- 1/4 cup shredded sweetened coconut flakes
- 3 tablespoons granulated sugar
- Pinch salt
- 5 tablespoons butter, melted
For the filling:
- 1 can (13.5 oz) full-fat coconut milk, chilled in the fridge overnight
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter (not natural)
- 3/4 cup light brown sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 cup shredded sweetened coconut flakes
For the topping:
- 1/2 cup chopped salted peanuts and/or sweetened coconut flakes, toasted* (optional)
- First, make the crust: Heat oven to 350°F. In a medium bowl, stir together graham cracker crumbs, 1/4 cup coconut flakes, sugar and pinch salt until well-combined. Stir in melted butter until a sandy mixture forms. Press mixture evenly into bottom and sides of a 9-inch pie plate.
- Bake pie crust 5 to 6 minutes or until golden and set. Transfer to a cooling rack to cool completely.
- Meanwhile, make the filling: Carefully separate the chilled coconut milk from the liquid in the can (you should end up with about 1 cup of milk). Discard the liquid, and pour the milk into a large bowl or in the bowl of a stand mixer. Using an electric hand mixer or the whisk attachment of the stand mixer, beat the milk on high speed 5 to 7 minutes or until milk thickens and reaches soft peaks (it likely will barely make it to soft peaks, but that’s OK). Transfer to a medium bowl and place in the fridge.
- Clean out the bowl and, using an electric hand mixer or the stand mixer with the paddle attachment, beat cream cheese, peanut butter, brown sugar, vanilla and 1/4 teaspoon salt on high speed until smooth and combined, about 1 minute.
- Gently fold the peanut butter mixture into the coconut milk mixture until just combined. Spread the mixture evenly into the cooled graham cracker crust. Refrigerate 4 hours to set (if storing for longer, cover with plastic wrap).
- Just before serving, top pie with toasted peanuts and/or coconut flakes, if desired. Store leftovers covered in fridge for up to 5 days.
- *To toast nuts or coconut, add either or both to a nonstick pan over medium heat; stir constantly just until the mixture is fragrant and the nuts/coconut begin to brown. Transfer to a bowl or plate to cool completely.
- Not all coconut milk brands are created equal, so be aware that the brand you buy may need to be whipped for less time or more time. For a more comprehensive guide on how to whip coconut milk, read The Minimalist Baker’s post.
- You can swap the coconut milk for 1 cup heavy cream, whipped to stiff peaks, if desired. The coconut flavor will not be as pronounced if you go this route, but it will still be very tasty.
Keywords: no bake peanut butter pie filling, coconut peanut butter, coconut graham cracker crust