Preheat oven to 350F. Line a baking sheet with parchment paper.
Mix all ingredients together in one bowl. Scoop tablespoon-sized balls onto baking sheet (should aim for around 20-24 balls).
Place in oven and bake for 9 minutes.
Remove from oven and allow to cool slightly.
Once cooled to handle, place approximately 16-20 cookies (250g) in a ziploc bag and squash to form crumbs.
Pour into a prepared 8" springform pan and press down to form a crust. Place in freezer to chill.
For the filling
Using a hand mixer, pour the coconut cream into a medium mixing bowl and combine the liquid with the whey. Add the pudding mix and continue to mix until consistency thickens slightly.
Add the evaporated milk and peanut butter and mix well.
Using the leftover cookies from the crust, break these into small pieces and fold into filling mixture.
Pour into prepared springform pan with crust. Chill in freezer.
For the frosting
Combine all ingredients until well mixed and smooth. Almond milk may be added if too thick.
On top of chilled pie, pipe or spoon frosting as desired.