There’s something really special about a slice of Grandma’s coconut cream pie. You can taste the love that went into it. Unfortunately, love isn’t all she poured into the mix. Her time-tested recipe is filled to the brim with heavy cream and sugar, sitting atop a butter crust. (Gee, thanks.) If you’re up for teaching an old(er) dog new tricks, though, you can certainly impress Grandma with this smooth chocolate version. It’s richer, it’s more satisfying and, thanks to the magic power of protein powder, it’s especially good for you!
Chocolate Fudge Coconut Cream Pie
Ingredients
Crust
1 scoop vanilla protein powder
1 cup oat flour
2 Tbsp. coconut sugar
2 Tbsp. melted coconut oil
1 Tbsp. almond milk
1 Tbsp. honey
1 tsp. vanilla extract
Filling
4 scoops chocolate protein powder
1/2 cup cocoa powder
1/3 cup unsweetened coconut flakes
15 oz. can unsweetened coconut milk
2 Tbsp. coconut sugar
1 Tbsp. melted coconut oil
1 tsp. vanilla extract
Directions
- Preheat the oven to 350 degrees F and coat a pie pan with non-stick cooking spray.
- In a large bowl, stir together all crust ingredients until combined.
- Press dough into prepared pan and bake 12-15 minutes. Let cool.
- In another large bowl, using a hand mixer, combine all filling ingredients – except the coconut flakes.
- Stir in coconut flakes until incorporated.
- Pour filling into the cooled pie crust, top with more coconut flakes and refrigerate for at least 1 hour.
- Cut, serve and smile…yummy!