1. Line any 8-inch round pan with parchment paper and make sure there is space cleared in your freezer where it can sit. You could use a spring-form pan, an actual pie plate, or a cake pan.

2. Put all crust ingredients into a small mixing bowl and stir well to combine. The crust should be the consistency of wet sand.

3. Dump the crust into the prepared pan, and press down to form an even layer of crust on the bottom. Note: this isn't enough crust to go up the sides of the pan. Just form a bottom layer. Transfer the pan to the freezer to firm up while you make the filling.

4. In the same bowl you mixed the crust in, stir together the peanut butter, 1/3 cup of maple syrup or honey, vanilla, and salt. Taste and add more honey/maple syrup, if needed.

5. Open your cold can of coconut milk, and scrape out the thick cream that has separated from the liquid. Measure 1 cup of coconut cream, and add it into the peanut butter mixture. Whisk until smooth. Save any extra coconut cream and/or liquid in the can for making smoothies or for melting the chocolate for the topping.

6. Remove the crust from the freezer, and pour in the peanut butter filling. Use a spoon or spatula to create a smooth, even layer. Put back in the freezer for at least an hour before serving.

7. Finally, put the chocolate and coconut milk in a microwave-safe container and heat in 30-second intervals, stirring in between, until just melted. Let cool until just barely warm, but still spreadable, and spread over the pie. You can either spread a thin layer, or drizzle it on like I did in the pictures. Top with chopped salted peanuts, if using, and put back in the freezer to harden.

8. This pie will last in the freezer, covered, for up to a month. Because of the fat content of peanut butter, this won't ever freeze completely solid, making it easy to slice and eat anytime!