This delightfully easy coconut cream pie is made with a mixture of coconut milk and half and half for the filling and an easy whipped cream topping. I absolutely love making this recipe with my cottage cheese protein pie crust. It’s an indulgent treat that has an added protein benefit that everyone can feel good about.
- This amazing pie features a high-protein pie crust made with cottage cheese.
- The coconut cream filling is perfectly sweet.
- Whether you’re a pie-making newbie or a seasoned pro, this recipe is perfect for anyone looking to add some tropical vibes to their dessert.
Ingredients You’ll Need
- All-purpose flour: This will be used for the pie crust and will help give it a sturdy texture.
- Brown sugar: I use both packed light brown sugar and regular brown sugar to give the pie filling a rich, sweet flavor.
- Unsalted butter: This will be used to make a flaky, buttery pie crust.
- 4% cottage cheese: The secret ingredient in this pie! Cottage cheese gives this pie a major protein boost.
- Unsweetened coconut milk: This will be used to make the creamy filling.
- Half and half: This will be used to make the custard-like texture of the pie filling.
- Eggs: For binding the filling together and giving it structure.
- Heavy whipping cream: The base for the whipped cream topping.
- Toasted unsweetened coconut chips: These will be used to garnish the pie and add a delicious crunch!
- Shaved white chocolate: For some extra indulgence!
Equipment Needed
- Food processor: You’ll need this to process the pie dough ingredients.
- Pie weights: If you don’t have pie weights, I like to use raw rice or dried beans in a pinch! I have also tested forking the pie crust all over before baking. Bubbles may still pop up while baking, but they will easily deflate when filling the crust, so this is an option, too.
- Blind-Bake the Crust: Bake the crust alone to help the crust set. It will be a much more sturdy pie crust because of this, and won’t be floppy when you slice it.
- Cook the Filling: Cook the filling on the stovetop and then cover and refrigerate until it’s completely cooled.
- Assemble: Once the filling and the crust are cooled, spread the filling into the bottom of the baked pie crust.
- Chill: Chill the assembled pie while you prepare the whipped cream topping.
- Add Toppings and Serve: Top the pie filling with whipped cream and garnish with toasted coconut chips. Slice, and enjoy!!
How to Serve This Pie
I love making this pie for special occasions like the holidays or birthday parties. It’s such a crowd-pleaser! Don’t skip topping with toasted coconut flakes; it really elevates the appearance!
After baking, let the pie cool to room temperature on a wire rack. Once cooled, cover the pie with plastic wrap or transfer it to an airtight container before storing it in the refrigerator for up to 3 days.
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Prepare the filling. Add all of the ingredients for the filling to a large saucepan and whisk to combine. Bring to a boil, stirring often, reduce the heat to low, and simmer for 4-5 minutes and the filling has thickened to a thick pancake batter-like consistency. Remove from the heat and transfer to a large bowl. Press a piece of plastic wrap into the top of the filling. This will stop a film from forming on top. Refrigerate until cool, about 4 hours.
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Preheat oven to 350℉.
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Place the flour, brown sugar, salt, and butter into a food processor. Pulse a few times until the butter is broken up into little pieces. Add the cottage cheese and pulse a few more times. Scrape down the sides, then add 1 tablespoon of water at a time until the dough can clump together.
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Transfer the dough to a floured work surface. Form the dough into a disc and then roll it into a 10-11-inch circle.
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Transfer the dough to a pie pan. Line the pie dough with parchment paper and fill with pie weights. If you don’t have pie weights, we like to use raw rice in a pinch.
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Bake the pie crust at 350℉ for 10-15 minutes. Remove from the oven and allow it to cool completely before filling.
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To assemble the pie, spread the filling into the bottom of the baked pie crust. Set aside.
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To make the whipped cream, add the heavy whipping cream and vanilla extract to a large bowl. Whip on high speed until stiff peaks form.
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Top the filling with whipped cream and garnish with toasted coconut chips.
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Store covered with plastic wrap or an airtight container in the refrigerator.
- Skip the pie weights by forking the pie crust all over before baking. Bubbles may still pop up while baking, but they will easily deflate when filling the crust.
Calories: 488 kcal, Carbohydrates: 44 g, Protein: 7 g, Fat: 32 g, Fiber: 2 g, Sugar: 23 g
Nutrition information is automatically calculated, so should only be used as an approximation.
