High-Protein Coconut Cream Pie Recipe

Easy High-Protein Coconut Cream Pie

This delectable coconut cream pie comes together effortlessly, featuring a luscious filling crafted from coconut milk blended with half and half, crowned by a fluffy whipped cream topping. Pair it with our innovative cottage cheese protein pie crust for a satisfying treat that delivers indulgence alongside a generous protein boost, making it a guilt-free choice for all to savor.

Recipe Highlights

This exceptional pie boasts a high-protein crust incorporating cottage cheese for added nutrition and structure.
The coconut cream filling strikes the ideal balance of sweetness and creaminess.
Ideal for beginners or expert bakers alike, it brings a refreshing tropical essence to any dessert lineup.

Ingredients You’ll Need

All-purpose flour: Essential for the pie crust to provide a firm, reliable texture that holds everything together.
Brown sugar: A combination of packed light and regular varieties infuses the filling with deep, caramel-like sweetness and richness.
Unsalted butter: Cold butter creates the flaky, tender layers that define a superior pie crust.
4% cottage cheese: The star component that elevates the protein content significantly without altering the flavor profile.
Unsweetened coconut milk: Forms the creamy foundation of the pie’s signature filling.
Half and half: Contributes to the smooth, custard-like consistency that makes the filling so velvety.
Eggs: Bind the ingredients securely, ensuring the filling sets properly with excellent structure.
Heavy whipping cream: The cornerstone for preparing light and airy whipped cream to top the pie.
Toasted unsweetened coconut chips: Provide a delightful crunch and enhanced coconut aroma as the perfect garnish.
Shaved white chocolate: Adds a touch of luxury and subtle sweetness for that extra special finish.

Equipment Needed

Food processor: Crucial for efficiently blending the pie dough components into a cohesive mixture.
Pie weights: Use these for blind baking; alternatives like raw rice or dried beans work well in a pinch. Forking the crust thoroughly before baking is another effective method, as any bubbles that form will settle once filled.

How to Make Coconut Cream Pie

Blind-Bake the Crust: Pre-bake the crust solo to ensure it firms up properly, resulting in clean slices without sogginess.
Cook the Filling: Prepare the filling on the stovetop, then cover and chill it thoroughly in the refrigerator until fully cooled.
Assemble: Once both crust and filling are cold, evenly spread the filling into the prepared crust base.
Chill: Refrigerate the assembled pie while whipping up the cream topping for optimal setting.
Add Toppings and Serve: Generously dollop the whipped cream over the filling, sprinkle with toasted coconut chips, then slice and serve to delighted guests.

How to Serve This Pie

Perfect for holiday gatherings, birthdays, or any festive event, this pie is guaranteed to impress every palate. The toasted coconut flakes are a must—they not only enhance the tropical flair but also elevate the visual appeal dramatically.

Storage Directions

Allow the pie to cool completely to room temperature on a wire rack after baking. Then, cover securely with plastic wrap or place in an airtight container and refrigerate for up to 3 days to maintain freshness and texture.

Coconut Cream Pie Recipe

Indulge in this coconut cream pie featuring a nutritious high-protein crust, velvety coconut cream filling, and a luxurious whipped cream topping that ties it all together beautifully.

Prep: 4 hours 10 minutes
Cook: 15 minutes
Total: 4 hours 25 minutes
Servings: 9

Ingredients

Crust:

1.25 cups all-purpose flour
1 tablespoon packed light brown sugar
1 teaspoon sea salt
¼ cup unsalted butter, cold
¼ cup 4% cottage cheese
¼ cup ice water

Filling:

15 oz. unsweetened coconut milk
1 cup half and half
½ cup all-purpose flour
2 large eggs
¾ cup brown sugar
1 teaspoon vanilla extract

Topping:

1 cup heavy whipping cream
1 tablespoon vanilla extract
⅓ cup toasted unsweetened coconut chips
¼ cup shaved white chocolate

Instructions

Begin with the filling: Combine all filling ingredients in a large saucepan, whisking thoroughly. Bring to a boil while stirring frequently, then lower heat and simmer for 4-5 minutes until it thickens to a pancake batter consistency. Remove from heat, transfer to a bowl, and press plastic wrap directly onto the surface to prevent skin formation. Chill for about 4 hours until fully cooled.
Preheat your oven to 350°F.
For the crust, add flour, brown sugar, salt, and cold butter to a food processor. Pulse until butter forms small pebbles. Add cottage cheese and pulse again. Scrape sides, then incorporate ice water one tablespoon at a time until dough holds together when squeezed.
Turn dough onto a floured surface, shape into a disc, and roll out to a 10-11 inch circle.
Fit dough into a pie pan, line with parchment, and add pie weights or raw rice.
Bake at 350°F for 10-15 minutes, then cool completely.
Spread chilled filling into the cooled crust.
Whip heavy cream with vanilla to stiff peaks.
Spread whipped cream over filling and garnish with coconut chips and white chocolate.
Store covered in the refrigerator.