This pleasant coconut cream pie is made with a combination of coconut milk and half and half for the filling and a simple whipped cream topping. We completely love making this recipe with our protein pie crust.
Our lives modified when Rosie (the cheese monger and baker) got here into our lives. Not solely does she add flare to our daily, however she can also be a stellar candy deal with recipe developer! She developed this coconut cream pie, and all of us can’t get sufficient. This superb dessert includes a high-protein pie crust made with cottage cheese. That’s proper, MORE cottage cheese!
Whether or not you’re a pie-making beginner or a seasoned professional, this recipe is ideal for anybody wanting so as to add some tropical vibes to their dessert. We’ll break down learn how to make this straightforward recipe under!
This coconut cream pie was born after we developed our high-protein pie crust. We needed to develop a scrumptious pie taste that all of us cherished, and the protein crust was slightly added Match Foodie Finds bonus.
We discovered that typically you simply can’t skip the cream fully while you make a coconut cream pie. We determined to compromise and use half and half somewhat than a full-fat heavy whipping cream.
We additionally discovered that we do want a whipped cream topping on a coconut cream pie. We did check this recipe with a coconut whip topping. Although the coconut whip topping was additionally scrumptious, we want the whipped cream model. For those who want a coconut whip, go for it.
- All-purpose flour: This will probably be used for the pie crust and can assist give it a sturdy texture.
- Brown sugar: We use each packed gentle brown sugar and common brown sugar to provide the pie filling a wealthy, candy taste.
- Unsalted butter: This will probably be used to make a flaky, buttery pie crust.
- 4% cottage cheese: The key ingredient on this pie! Cottage cheese provides this pie a serious protein enhance.
- Unsweetened coconut milk: This will probably be used to make the creamy filling.
- Half and half: This will probably be used to make the custard-like texture of the pie filling.
- Eggs: For binding the filling collectively and giving it construction.
- Heavy whipping cream: The bottom for the whipped cream topping.
- Toasted unsweetened coconut chips: These will probably be used to garnish the pie and add a scrumptious crunch!
- Shaved white chocolate: For some further indulgence!
- Meals processor: You’ll want this to course of the pie dough elements.
- Pie weights: For those who don’t have pie weights, we like to make use of uncooked rice in a pinch!
Introducing a more healthy twist on traditional coconut cream pie—with a Excessive-Protein Pie Crust!
This indulgent coconut cream pie will get a nutritious improve, due to its secret-weapon crust: a protein-packed dough made with cottage cheese! Its flaky, buttery base delivers extra protein per slice, all with out sacrificing taste.
Paired with a luscious do-it-yourself coconut cream filling, this dessert is decadent but balanced, satisfying your candy tooth whereas maintaining issues healthful. Nobody can have a clue that this pie is definitely good for you!
Right here’s a Tip!
Skip the pie weights by forking the pie crust throughout earlier than baking. Bubbles should still pop up whereas baking, however they are going to simply deflate when filling the crust.
After baking, let the pie cool to room temperature on a wire rack. As soon as cooled, cowl the pie with plastic wrap or switch it to an hermetic container earlier than storing it within the fridge for as much as 3 days.
-
Put together the filling. Add the entire elements for the filling to a big saucepan and whisk to mix. Deliver to a boil, stirring typically, cut back the warmth to low, and simmer for 4-5 minutes and the filling has thickened to a thick pancake batter-like consistency. Take away from the warmth and switch to a big bowl. Press a chunk of plastic wrap into the highest of the filling. This may cease a movie from forming on prime. Refrigerate till cool, about 4 hours.
-
Preheat oven to 350℉.
-
Place the flour, brown sugar, salt, and butter right into a meals processor. Pulse just a few occasions till the butter is damaged up into little items. Add the cottage cheese and pulse just a few extra occasions. Scrape down the perimeters, then add 1 tablespoon of water at a time till the dough can clump collectively.
-
Switch the dough to a floured work floor. Type the dough right into a disc after which roll it right into a 10-11-inch circle.
-
Switch the dough to a pie pan. Line the pie dough with parchment paper and fill with pie weights. For those who don’t have pie weights, we like to make use of uncooked rice in a pinch.
-
Bake the pie crust at 350℉ for 10-Quarter-hour. Take away from the oven and permit it to chill fully earlier than filling.
-
To assemble the pie, unfold the filling into the underside of the baked pie crust. Put aside.
-
To make the whipped cream, add the heavy whipping cream and vanilla extract to a big bowl. Whip on excessive pace till stiff peaks kind.
-
Prime the filling with whipped cream and garnish with toasted coconut chips.
-
Retailer lined with plastic wrap or an hermetic container within the fridge.
- Skip the pie weights by forking the pie crust throughout earlier than baking. Bubbles should still pop up whereas baking, however they are going to simply deflate when filling the crust.
Energy: 488 kcal, Carbohydrates: 44 g, Protein: 7 g, Fats: 32 g, Fiber: 2 g, Sugar: 23 g
Diet data is robotically calculated, so ought to solely be used as an approximation.
