As I strolled through the bustling markets of Southeast Asia, the aroma of fresh coconuts and sweet peanuts filled the air, inspiring me to create a dessert that marries these delightful flavors. This Exotic Peanut Butter Pie with Coconut Whipped Cream is a celebration of those vibrant cultures and their rich culinary heritage. It’s a treat that’s both creamy and decadent, yet surprisingly simple to make. Let’s embark on this flavorful journey together!

Ingredients

For the Peanut Butter Filling:

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1/2 cup melted butter

For the Coconut Whipped Cream:

  • 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Chopped peanuts
  • Shredded coconut (toasted, optional)

Instructions

To prepare the crust, mix the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter in a bowl until combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and let it cool completely.

While the crust cools, prepare the peanut butter filling. In a large mixing bowl, beat together the creamy peanut butter and softened cream cheese until smooth. Gradually add in the powdered sugar, vanilla extract, and salt, mixing until well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated, ensuring a light and fluffy texture.

Once the crust is completely cool, pour the peanut butter filling into the crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or overnight for best results.

When you’re ready to serve, prepare the coconut whipped cream. Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Add the powdered sugar and vanilla extract, then whip until fluffy.

Top the chilled peanut butter pie with a generous layer of coconut whipped cream. Garnish with chopped peanuts and toasted shredded coconut for that extra crunch and flavor.

Slice, serve, and enjoy this delightful Exotic Peanut Butter Pie that brings a taste of Southeast Asia to your table! Each bite is a reminder of the beautiful cultures that inspired this creation, and I hope it transports you to the vibrant markets I once wandered.