Coconut Cream Pie
Published 3/31/2025
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This delightful coconut cream pie is made with a mixture of coconut milk and half and half for the filling and an easy whipped cream topping. We absolutely love making this recipe with our protein pie crust.
Our lives changed when Rosie (the cheese monger and baker) came into our lives. Not only does she add flare to our every day, but she is also a stellar sweet treat recipe developer! She developed this coconut cream pie, and we all can not get enough. This amazing dessert features a high-protein pie crust made with cottage cheese. That’s right, MORE cottage cheese!
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. We’ll break down how to make this easy recipe below!
Developing This Coconut Cream Pie – What We Learned
This coconut cream pie was born after we developed our high-protein pie crust. We wanted to develop a delicious pie flavor that we all loved, and the protein crust was a little added Fit Foodie Finds bonus.
We learned that sometimes you just can’t skip the cream completely when you make a coconut cream pie. We decided to compromise and use half and half rather than a full-fat heavy whipping cream.
We also learned that we do prefer a whipped cream topping on a coconut cream pie. We did test this recipe with a coconut whip topping. Though the coconut whip topping was also delicious, we prefer the whipped cream version. If you prefer a coconut whip, go for it.
Coconut Cream Pie Recipe – What You Need
- All-purpose flour: This will be used for the pie crust and will help give it a sturdy texture.
- Brown sugar: We 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!
- Food processor: You’ll need this to process the pie dough ingredients.
- Pie weights: If you don’t have pie weights, we like to use raw rice in a pinch!
Fuel Your Slice with High-Protein Pie Crust!
Introducing a healthier twist on classic coconut cream pie—with a High-Protein Pie Crust!
This indulgent coconut cream pie gets a nutritious upgrade, thanks to its secret-weapon crust: a protein-packed dough made with cottage cheese! Its flaky, buttery base delivers more protein per slice, all without sacrificing flavor.
Paired with a luscious homemade coconut cream filling, this dessert is decadent yet balanced, satisfying your sweet tooth while keeping things wholesome. No one will have a clue that this pie is actually good for you!
Here’s a Tip!
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.
Storage Directions
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.
Coconut Cream Pie Recipe
Ingredients
- 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
- 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.
- Preheat oven to 350℉.
- 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.
- Transfer the dough to a floured work surface. Form the dough into a disc and then roll it into a 10-11-inch circle.
- 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.
- Bake the pie crust at 350℉ for 10-15 minutes. Remove from the oven and allow it to cool completely before filling.
- To assemble the pie, spread the filling into the bottom of the baked pie crust. Set aside.
- 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.
- Top the filling with whipped cream and garnish with toasted coconut chips.
- Store covered with plastic wrap or an airtight container in the refrigerator.
Tips & Notes
- 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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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