For the vanilla powder: Stir together the sugar, milk powder and cornstarch in a bowl. Add the vanilla bean seeds and mix in with your fingers. Add the vanilla bean pod. Store in an airtight container for at least 1 week before you make the pie filling.
For the peanut butter: Preheat the oven to 350 degrees F. Place the nuts on a baking sheet and roast until fragrant and dark brown, about 2 hours. Let cool.
Reserve 1/4 cup peanuts for the crust; coarsely chop and set aside. Place the remaining peanuts in a food processor and blend, scraping down the sides as needed, until the oils come out of the nuts and they start to form a paste; the nuts will form a lump that swirls around the inside of the food processor. When that lump blends out and the peanut butter becomes creamy, it is done. (This will take a while, so be patient! Do not add oil to the peanuts.) Store in an airtight container in the refrigerator until ready to use.
For the graham cracker crumbs: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, brown sugar, baking soda and salt. Mix on low to medium-low speed until the ingredients are evenly combined. (You may need to break up any brown sugar lumps with your hands, depending on the moisture of the sugar and how well it breaks up.) Add the butter and continue mixing until the butter breaks into pea-sized pieces. Add the honey and vanilla and mix on low. Stop mixing when the mixture starts to form small clumps but before it forms into a ball.
Pour the crumbs out onto the prepared baking sheet, spreading out the mixture evenly and breaking apart any larger clumps.
Bake until golden brown, about 20 minutes. Let cool. Transfer to a food processor and pulse into crumbs.
For the crust: Melt the butter in a saucepan over medium heat, stirring and scraping the pan with a rubber spatula (so the butter doesn't burn). Continue to cook the butter until brown. Remove from the heat and stir in the brown sugar and cocoa powder. Add the egg and vanilla and stir quickly so the egg doesn't curdle. Add 1 cup of the graham cracker crumbs, the coarsely chopped reserved peanuts and the coconut and salt. Mix well.
Place about 2 cups of the crust mixture in a 9-inch pie plate; reserve the remaining mixture for garnish. Spread the crust in an even layer and press firmly into the plate with the base of a measuring cup. Refrigerate while you make the filling.
For the peanut butter filling: Using a rubber spatula, gently mix the mascarpone and confectioners' sugar in a medium bowl until there are no lumps. Add 2/3 cup of the peanut butter, 1/2 cup of the vanilla powder, milk, vanilla extract and salt. Mix well.
For the coconut ganache: Heat the cream and the coconut milk in a saucepan over medium-high heat until boiling, scraping the pan with a rubber spatula so it doesn't scorch. Remove from the heat and add the chocolate chips. If needed, use a rubber spatula to make sure all of the chocolate is covered with the cream-milk mixture. Let sit for 2 to 3 minutes. Whisk until very smooth; be sure to scrape the sides and bottom of the saucepan to make sure all of the chocolate is incorporated.
To assemble the pie: Add the peanut butter filling to the pie crust and use an offset spatula to smooth it into an even layer. Refrigerate the pie until firm, 2 hours. (This will keep the coconut ganache from cracking.)
Pour just enough ganache over the top of the pie to cover the filling.
Sprinkle the reserved pie crust around the edge of the pie for garnish and to keep the coconut ganache from spilling over the edge.
Refrigerate the pie until the ganache is firm, 1 to 2 hours.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.