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