The transition from summer to fall always feels like a controversial topic. Just because Labor Day, white denim, and summer break is behind us doesn’t mean we’re all jumping head-first into a vat of pumpkin spice lattes and fuzzy scarfs, right? Even so, many of us (*raises both hands*) are eagerly awaiting fall, cooler weather, and the change of flavors, sights, and textures it promises to bring. Today’s recipe teeters somewhere between the two seasons at hand. This peanut butter coconut pie, with its chilled, fluffy filling and coconut-scented layers, is reminiscent of the things I love about summer, but it’s presented with a hefty portion of peanut butter that adds a ton of rich warmth. It’s cool yet comforting, equal parts summer and fall. Let’s dive in.
When Brett and I were dating, he took me on a trip to Hawaii. Truly, if ever there was a moment in time that I knew he was a keeper, it was the moment he presented me with a Delta voucher and a picture of a North Shore beach. (Brett, if you’re reading this, this is a call to action. DO THIS AGAIN!) Our 6 or so days on the island of Oahu consisted of hiking, sunbathing, and even a sunset luau, but the lingering flavor I brought home with me were a few jars of peanut butter I picked up in a gift shop. There were a number of flavored options to choose from, but the ones I chose contained chocolate, macadamia nuts, and coconut, and for months after our trip, I enjoyed spoonfuls of coconut peanut butter as an after-dinner treat.
I made today’s peanut butter coconut pie as an ode to that memory. With a lightly salted graham cracker and flaked coconut pie crust, this fluffy no-bake peanut butter pie is to die for. It finishes off with whipped cream and extra toasted coconut after a firming chill in the fridge. If you, like me, are still living out sweltering summery days, you can even pop this pie in the fridge for a slightly frozen twist on the original recipe! Both ways are seriously divine and will make for a seasonally appropriate treat to enjoy before we go full-on fall.
To make this peanut butter coconut pie, we start with the press-in crust. Graham cracker crumbs, flaked coconut, salt, sugar, and butter combine and press into a standard pie plate. After a quick bake and cool, we can begin making the filling. Peanut butter, cream cheese, and whipped cream come together with coconut extract and smooth into the baked crust. After chilling, you can add additional whipped cream and toasted coconut for flavor or decoration. additional. This heaping peanut butter coconut pie is intensely satisfying and is sure to be a hit with the peanut butter lovers in your life.
Happy Summer, Happy Fall, Happy Whatever, just make sure you give this peanut butter coconut pie a try. I really hope you enjoy! xo, kate
If you like this peanut butter coconut pie you should try:Print
Peanut Butter Coconut Pie
This peanut butter coconut pie features a salted graham cracker crust and a fluffy peanut butter and coconut no-bake filling!
- Prep Time: 15
- Cook Time: 10
- Total Time: 360
- Yield: 9 Servings
- Category: Dessert
For the crust:
- 185 gm graham cracker crumbs (vanilla wafers can also be used!)
- ¾ cup (65 gm) sweetened coconut flakes
- 2 tablespoons sugar
- Pinch of salt
- 6 tablespoons (85 gm) unsalted butter, melted
For the filling:
- 1–1/2 cups (360 ml) heavy cream
- 1 block / 8 ounces (225 gm) of cream cheese, room temperature
- 1 cup (255 gm) peanut butter
- ½ teaspoon coconut extract
- 1–1/4 cups (155 gm) confectioner’s sugar
For the topping:
- 1 cup (240 ml) heavy cream
- 1-/4 cup (50 gm) sugar
- ¼ cup (20 gm) sweetened coconut flakes, toasted
To prepare the crust:
- Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the graham cracker crumbs, coconut flakes, sugar, salt, and butter, stirring to combine. Press the crust into the sides and bottom of a standard pie pan and bake in the preheated oven, about 8 minutes or until set. Allow to cool.
To prepare the filling:
- In a large bowl, beat the heavy cream on medium speed until thickened to a fluffy, cloud-like consistency. Set aside. In that same bowl, beat to combine the cream cheese, peanut butter, and coconut extract until smooth and no lumps remain. Stir in the confectioner’s sugar just until smooth. Fold in the prepared whipped cream and spread the filling into the cooled pie crust. Cover with a sheet of plastic wrap and allow the pie to set up in the fridge for about 4-6 hours, or overnight.
To prepare the topping:
- When ready to serve the pie, whip the topping’s heavy cream and sugar in a large bowl on medium speed until thickened to a fluffy, cloud-like consistency. Dollop on top of the pie and sprinkle with the toasted coconut flakes. Serve chilled!