This peanut butter coconut pie features a salted graham cracker crust and a fluffy peanut butter and coconut no-bake filling!
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!