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.