One, 13.5 ounce can coconut cream (only the thick cream, not the water at the bottom)
Add the cookies to a food processor, and process until crumbly, then add the butter and process until dough forms.
Form the dough into a ball and refrigerate for 10 minutes.
While dough is in the refrigerator, add the filling ingredients, except the coconut cream, to a high-speed blender, blending on high until well-combined. You can use a hand mixer or a kitchen aid, too, if you want.
Slowly add the coconut cream until the mixture is nice and smooth.
Remove the dough and press into a pie dish, pour in the peanut buttercream, cover, and freeze for 1.5 hours, or until ready to serve.
Allow your pie to sit at room temperature for 5 minutes before cutting.