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overhead shot of coconut peanut butter pie

Coconut Peanut Butter Pie

  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 8 to 10 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


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! 


Units Scale

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)


  1. 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. 
  2. Bake pie crust 5 to 6 minutes or until golden and set. Transfer to a cooling rack to cool completely.
  3. 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.
  4. 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.
  5. 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).
  6. 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