Pre-heat oven to 350 degrees.
Mix all of the dry ingredients together in a small bowl.
Pour coconut oil onto dry ingredients and mix well.
Press into the bottom and up the sides of a 9" pie plate.
Bake crust for 10-12 minutes.
Let crust cool to room temperature.
Beat cream cheese, sugar, and peanut butter together until smooth.
Add heavy whipping cream and beat on high for several minutes, until filling thickens.
Spread filling onto crust that's cooled to room temperature.
Place in the refrigerator.
Heat cream in a small sauce pan over medium-high heat. Stir frequently. Heat the cream until it begins to simmer, but remove from heat right before boiling.
Add cocoa and sugar and whisk until smooth. Stir in vanilla.
Let cool until about room temperature.
Top your peanut butter pie and place back in refrigerator for at least 2 more hours, or until ready to eat.