High-Protein Coconut Custard Pie
This rich, creamy custard pie with a golden toasted coconut top — silky smooth filling in a crisp crust with beautiful browning. The high-protein, low-carb version uses almond flour crust and whey protein for a delicious, guilt-free dessert that feels indulgent.
Why You’ll Love This Recipe
- High protein from eggs, whey, and Greek yogurt
- Low carb and keto-friendly with almond flour crust
- Creamy, coconutty flavor with perfect golden top
- Make-ahead friendly for holidays or meal prep
- Satisfying slice that supports your goals
Mary The High Protein Recipes
High-Protein Coconut Custard Pie
- Calories245 kcal
Ingredients
Instructions
- Crust: Preheat oven to 350°F (175°C). Mix almond flour, melted butter, sweetener, and salt. Press firmly into a 9-inch pie dish. Bake 8–10 minutes until lightly golden. Cool slightly.
- Filling: In a large bowl, whisk eggs, Greek yogurt, protein powder, sweetener, heavy cream/coconut milk, vanilla, coconut extract, and salt until smooth. Stir in ½ cup shredded coconut.
- Pour filling into the pre-baked crust. Sprinkle remaining ½ cup shredded coconut evenly on top.
- Bake 35–45 minutes until the center is just set and top is golden brown (it will firm up as it cools). Cover edges with foil if browning too quickly.
- Cool completely at room temperature, then refrigerate for at least 4 hours (best overnight) before slicing. Prep Time: 15 minutes Bake Time: 45 minutes Total Time: 1 hour + chilling.
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 245 kcal |
| Total fat | 20 g |
| Total carbohydrate | 8 g |
| Protein | 11 g |
Nutrition values are approximate and vary with brands and portion sizes.
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