Dairy-Free Peanut Butter Pie

So...I'm in love with this pie.  This is the 3rd version of it I've posted.  After finding the original version I had to find a cheaper way to make it, because well, I'm cheap :)  After finding out about Madsen's allergies I was determined to have this pie again!  For a while it was only a dream because we thought he might be allergic to peanuts (and tree-nuts too), but allergy testing showed that he was not allergic to peanuts so this recipe what back on the experiment table.  My first attempt to recreate this pie was a total disappointment, but this one turned out great!  I was even bold enough to share it with the dairy-free community.

Ingredients:
1 can (14 oz) coconut milk (stored at 70°F or cooler), unshaken

1/3 cup powdered sugar

1 package –(12 oz) firm silken tofu, drained

1 1/2 cup white sugar
1 ½ teaspoon vanilla extract
1 cup creamy peanut butter
1 dairy-free graham cracker

Directions:
1. Open can of coconut milk and scoop out all the cream and into a small mixing bowl.  You will not need to watery liquid in the bottom for this recipe.  Using hand mixers beat the coconut cream until thick and stiff, resembling whipped cream (will take several minutes).  Add the powdered sugar and beat into the cream.  Cover bowl and put in refrigerator.

2. Blend the tofu, white sugar, and vanilla in a blender until smooth.  Add the peanut butter and whipped coconut mixture.  Spoon into pie crust.

3.  Chill in the refrigerator for several hours or overnight (until firm).  Serve and enjoy!