High-Protein Coconut Cream Pie Recipe

This easy coconut cream pie combines a silky coconut filling—made from unsweetened coconut milk and half-and-half—with a flaky, high-protein pie crust that uses cottage cheese. The pie is finished with a cloud of whipped cream and a crunchy sprinkle of toasted coconut chips and shaved white chocolate. It’s a simple, crowd-pleasing dessert that feels indulgent while offering a little extra protein in the crust.

Ingredients

• Pie crust — 1 1/4 cups all-purpose flour, 1 tablespoon packed light brown sugar, 1 teaspoon sea salt, 1/4 cup cold unsalted butter, 1/4 cup 4% cottage cheese, 1/4 cup ice water.
• Filling — 15 oz unsweetened coconut milk, 1 cup half-and-half, 1/2 cup all-purpose flour, 2 large eggs, 3/4 cup brown sugar, 1 teaspoon vanilla extract.
• Topping — 1 cup heavy whipping cream, 1 tablespoon vanilla extract, 1/3 cup toasted unsweetened coconut chips, 1/4 cup shaved white chocolate.

Equipment needed

• Food processor — makes quick work of the crust dough.
• Pie pan — 9-inch or similar size.
• Parchment paper and pie weights — for blind-baking the crust. If you don’t have pie weights, raw rice or dried beans work fine.
• Large saucepan — to cook the coconut filling on the stovetop.
• Mixing bowl and electric mixer — to whip the cream to stiff peaks.

How to make coconut cream pie (step-by-step)

1. Make the filling: In a large saucepan combine the coconut milk, half-and-half, flour, eggs, brown sugar, and vanilla. Whisk to combine and bring to a gentle boil over medium heat, stirring frequently. Reduce heat and simmer for 4–5 minutes, stirring constantly, until the mixture thickens to a consistency similar to thick pancake batter. Remove from heat, transfer to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin, and refrigerate until completely cool (about 4 hours).
2. Preheat the oven: Preheat your oven to 350°F (175°C).
3. Prepare the crust dough: In a food processor pulse the flour, packed light brown sugar, sea salt, and cold butter until the butter is broken into pea-sized pieces. Add the cottage cheese and pulse until incorporated. Scrape the bowl, then add ice water 1 tablespoon at a time, pulsing until the dough begins to clump together.
4. Roll and blind-bake: Turn the dough onto a floured surface, form into a disc, and roll into a 10–11 inch circle. Transfer the dough to a pie pan, trim and crimp the edges as desired. Line the crust with parchment and fill with pie weights (or raw rice/beans). Bake at 350°F for 10–15 minutes until set and lightly golden. Remove weights and parchment and let the crust cool completely.
5. Assemble the pie: Once the filling and crust are fully cooled, spread the chilled coconut filling evenly into the baked crust. Chill the pie while you prepare the whipped topping.
6. Make the whipped cream: In a chilled bowl combine the heavy whipping cream and vanilla extract. Beat on high speed until stiff peaks form, then spread or pipe the whipped cream over the chilled filling.
7. Garnish and serve: Sprinkle the whipped cream with toasted coconut chips and shaved white chocolate. Slice and serve chilled.

How to serve this pie

This coconut cream pie is a great choice for holidays, parties, or any gathering where you want a dessert that looks elegant but is straightforward to make. Serve chilled slices on dessert plates and add extra toasted coconut on the side for guests who want more crunch. For a slightly lighter presentation, pipe the whipped cream into dollops instead of covering the entire pie.

Storage directions

Allow the assembled pie to cool and set in the refrigerator. Store covered with plastic wrap or in an airtight container in the fridge for up to 3 days. Keep the pie chilled and avoid leaving it at room temperature for extended periods because of the dairy-based filling and whipped cream topping.

Recipe details

• Prep: 4 hrs 10 mins (includes chilling time)
• Cook: 15 mins (active stovetop and oven time)
• Total: 4 hrs 25 mins
• Servings: 9 slices

Nutrition (per serving, approximate)

Calories: 488 kcal, Carbohydrates: 44 g, Protein: 7 g, Fat: 32 g, Fiber: 2 g, Sugar: 23 g

Nutrition information is an approximation and should be used as a guideline only.

Tips & notes

• If you don’t have pie weights, raw rice or dried beans work well for blind-baking. You can also dock the crust with a fork to reduce bubbling; any bubbles can be deflated after baking before filling.
• Pressing plastic wrap directly onto the surface of the warm filling as it cools prevents an unappetizing skin from forming.
• Use unsweetened toasted coconut for garnish to add contrast and texture without extra sweetness.