This pleasant coconut cream pie is made with a combination of coconut milk and half and half for the filling and a straightforward 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 every single day, however she can be a stellar candy deal with recipe developer! She developed this coconut cream pie, and all of us cannot get sufficient. This wonderful 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 trying so as to add some tropical vibes to their dessert. We’ll break down learn how to make this simple recipe under!
This coconut cream pie was born after we developed our high-protein pie crust. We wished to develop a scrumptious pie taste that all of us beloved, and the protein crust was a bit of added Match Foodie Finds bonus.
We discovered that generally you simply can’t skip the cream utterly once you make a coconut cream pie. We determined to compromise and use half and half moderately than a full-fat heavy whipping cream.
We additionally discovered that we do choose a whipped cream topping on a coconut cream pie. We did take a look at this recipe with a coconut whip topping. Although the coconut whip topping was additionally scrumptious, we choose the whipped cream model. If you happen to choose a coconut whip, go for it.
- All-purpose flour: This will likely 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 likely be used to make a flaky, buttery pie crust.
- 4% cottage cheese: The key ingredient on this pie! Cottage cheese provides this pie a significant protein increase.
- Unsweetened coconut milk: This will likely be used to make the creamy filling.
- Half and half: This will likely 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 likely be used to garnish the pie and add a scrumptious crunch!
- Shaved white chocolate: For some additional indulgence!
- Meals processor: You’ll want this to course of the pie dough substances.
- Pie weights: If you happen to 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 home made coconut cream filling, this dessert is decadent but balanced, satisfying your candy tooth whereas retaining issues healthful. Nobody may 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’ll 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.
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Put together the filling. Add all the substances for the filling to a big saucepan and whisk to mix. Carry to a boil, stirring usually, scale 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. It will cease a movie from forming on prime. Refrigerate till cool, about 4 hours.
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Preheat oven to 350℉.
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Place the flour, brown sugar, salt, and butter right into a meals processor. Pulse a couple of instances till the butter is damaged up into little items. Add the cottage cheese and pulse a couple of extra instances. Scrape down the perimeters, then add 1 tablespoon of water at a time till the dough can clump collectively.
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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.
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Switch the dough to a pie pan. Line the pie dough with parchment paper and fill with pie weights. If you happen to don’t have pie weights, we like to make use of uncooked rice in a pinch.
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Bake the pie crust at 350℉ for 10-Quarter-hour. Take away from the oven and permit it to chill utterly earlier than filling.
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To assemble the pie, unfold the filling into the underside of the baked pie crust. Put aside.
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To make the whipped cream, add the heavy whipping cream and vanilla extract to a big bowl. Whip on excessive velocity till stiff peaks type.
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Prime the filling with whipped cream and garnish with toasted coconut chips.
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Retailer coated 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’ll 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 info is robotically calculated, so ought to solely be used as an approximation.
