Coconut Peanut Butter Pie

Ingredients

• 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 unsalted butter (melted)
• 13.5 ounces 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
• 1/2 cup chopped salted peanuts & toasted coconut (for topping, optional)

Instructions

1. 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. 2

   Bake pie crust 5 to 6 minutes or until golden and set. Transfer to a cooling rack to cool completely.

3. 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. 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. 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. 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.