1/2 cup* confectioners' sugar
1 cup butter
1 (8 ounce) package cream cheese, softened
1 (6 ounce) jar peanut butter, chilled and cut into pieces
1/2 cup finely chopped pecans
1/2 cup confectioners' sugar
In a medium bowl, combine 1/2 cup confectioners' sugar and butter and beat until smooth. In a small bowl, stir together cream cheese, peanut butter, and remaining 1/2 cup peanut butter until combined. Stir in the confectioners' sugar until well blended and no lumps remain. Cut a small sliver from ungreased coconut. Place peanut butter pieces about 2 inches apart into pie shell, and press down filling to nearly completely fill the coconut. Chill at least 30 minutes before serving.