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4:54 am.
Pie’s the spark.
Long live the soft crunch of a graham cracker crust. A swirl of creamy peanut butter. The anticipation of a honey, vanilla, dash of cinnamon cheesecake. Top with fresh whipped cream and a sprinkle of oven kissed coconut.
Must make.
One, two, this pie’s a charm.
And, our easiest to make.
One bite, a planetary shift.
Together, Let’s Bake!
Start with a cinnamon or walnut graham cracker crust.
Swirl the thin but distinct layer of creamy peanut butter over the bottom crust.
Top with honey vanilla cheesecake filling.
Bake. Cool. Chill.
Add fresh whipped cream and toasted coconut.
❤︎ The best part—no water bath required.
Pie Plate Size
- I use a single 8 ounce package of cream cheese in this recipe, then add a thin layer of whipped cream, which brings the rise to a standard 9″ pie plate. I then pipe a small ring around the edge.
- In the picture shown, I used a 9″ deep pie plate, but formed the crust so the pie would level at 1-1/4″ high.
Guess what? I was greeted the next morning by pie and forgotten favorite pieces of toasted coconut.
Gather these few ingredients and this pie comes together in under one hour.
Let’s make,
And eat PIE!
Creamy Cheesecake Pie with Peanut Butter, Honey & Coconut
Altogether now—My, oh, my.Give this pie a try ❤︎
Servings: 10 slices
Calories: 355
Ingredients:
9" Graham Cracker Crust
- 1 cup graham crackers - nine sheets
- 2 Tablespoons light brown sugar - packed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 5 Tablespoons unsalted butter, melted (sea level = 4½ Tablespoons)
Creamy Peanut Butter/Honey Cheesecake Filling
- 1/4 cup creamy peanut butter - room temperature, stirred
- 8 ounces cream cheese - one package, softened
- 1/4 cup cane sugar
- 2 Tablespoons milk
- 1 teaspoon raw honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 large egg
Whipped Cream Filling
- 1-1¼ cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/4 teaspoon vanilla bean paste or extract
- dash ground cinnamon - optional
Garnish
- 1/3 cup shredded and flake toasted coconut - optional
Instructions
9" Graham Cracker Crust
- Preheat oven to 350˚F.
- Lightly coat a 9" pie pan with butter, then set aside. In a food processor, pulse graham crackers until fine and uniform in size crumbs.
- Combine graham cracker crumbs, brown sugar, cinnamon, and salt in a medium bowl. Mix, then add melted butter. Stir well with a fork, then a spatula or your hands. Coat the crumbs until the butter is even in distribution.
- Spread the crumbs across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mix into the bottom and up the sides of the pie plate. Refrigerate for 5-10 minutes. * If using larger than standard 9" pie plate, may I suggest bringing crumb mixture no higher than 1¼".
- On the center oven rack, bake the crust for 7 minutes. Let cool only for 3-4 minutes on a wire rack.
Creamy Peanut Butter/Honey Cheesecake Filling
- Meanwhile, in a medium bowl on medium-high speed, beat the softened cream cheese and sugar until light and fluffy. Add milk, honey, lemon, vanilla and egg—continue to mix until smooth and creamy, about 2-3 minutes.
- After piecrust has cooled 3-4 minutes, use either a small offset spatula or the back of a spoon and spread 1/4 cup peanut butter across the bottom center of the graham cracker crust. Try to avoid pulling the graham cracker crust while spreading the peanut butter.
- Give the cheesecake mixture one more swirl, then layer atop the peanut butter. Using the tip of a knife, gently swirl (so as not to disturb the peanut butter) to remove any air bubbles.
- Bake for 25-27 minutes. Because ovens vary, begin checking between 20-22 minutes. The cheesecake's finished when ¾ of the outer edge is set with a slight wiggle in the center.
- Let cheesecake cool completely, then transfer to the refrigerator for 6 hours to overnight.
Fresh Whipped Cream
- Chill a medium (preferably glass or metal) bowl and electric beaters in the freezer for at least 15 minutes.
- Using an electric mixer starting on medium-low, beat the cream, powdered sugar, and vanilla until it starts to thicken. Increase the speed to medium-high and continue until stiff peaks form. Avoid over beating. Spread a layer over the top of cheesecake, then pipe around the edge or decorate as you wish.
Toasted Coconut
- On a piece of aluminum foil spread shredded and flake coconut in a single layer, then place directly on the toaster oven rack. Set to medium toast. Coconut's quick to brown, so keep a watchful eye. Once the coconut turns golden, remove from the oven. If left on the foil, the coconut will continue to cook, so transfer to a plate or bowl to cool.
- Sprinkle with coconut, slice, and serve!
Notes
High Altitude
- The only change at 6,300 altitude, is using 5 tablespoons butter in the crust vs. 4.5 at sea level.
- For a walnut and full volume or thicker crust.
- If your crumbs feel dry when mixing, wet your fingers under water and continue with the crust.
- For the best whipped cream, use a medium-sized deep glass or metal bowl.
- Place the bowl and beaters in the freezer for a minimum of fifteen minutes.
- Used the second to largest piping tip (E6): https://fatdaddios.com/catalog/decorating-tip-sets-polycarbonate
- Whipped cream can be made early, covered, and refrigerated up to a few hours.
Nutrition
Calories: 355kcal | Carbohydrates: 20g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 102mg | Sodium: 213mg | Fiber: 1g | Sugar: 13g
That’s the most beautiful pie!
Thank you Dixie. I appreciate 😘