Chocolate Coconut Custard Pie – by Lily

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My name is Lil Frey, I’m from Eugene Oregon USA and I love Protein Pow, I am a big fan and love all the recipes. I’ve been lifting for 7 years and started baking only recently, but I’ve started to love it too!

Ingredients for the Crust 

1 Coconut Cashew Quest bar
1/3 cup ground almonds, AKA almond meal/flour (I recommend Bob’s Red Mill!)
4 tsp Crunchy PB (creamy will work too)
2 tbs unsweetened coconut flakes
2 tbs (12g) vanilla whey protein– I used GNC vanilla isolate

Ingredients for the Filling

1 large Sweet Potato, baked/microwaved and peeled (about 270g*)
8 truvia (or sweetener of choice)
1/2 cup unsweetened almond milk (I used Almond Breeze– coconut milk will probably work too, maybe even better as its “coconut-iness” would work great in this pie)
5 jumbo egg whites, separated
1/4 tsp baking powder
1/4 cup unsweetened coconut flakes
1 scoop (33g) vanilla or chocolate whey protein (I used the GNC isolate again)
30g (or 32 chips) Ghiradelli 60% Dark Chocolate Chips(or whatever brand of chocolate/percentage cocoa you want to use**)

Ingredients for the Topping (optional)

2 eggwhites OR whipped heavy cream (macros not included for heavy cream)
Truvia, to taste

– Oven
– Small (9″) pie pan/round baking pan
– Food Processor

*Raw, unpeeled, this will be about 12 oz or 3/4 lb. It does not have to be exact, in fact mine was 267g when I nuked and peeled it, but I rounded up for simplicity’s sake. While it will affect the macros, being slightly larger/smaller shouldn’t affect the texture or baking time too much.
**If you wanted to use 30g of a chocolate bar, make sure to break it up into bits before putting in the food processor to avoid monstrous-sized chunks that won’t blend well into the batter; also keep in mind that you might have to add more Truvia, depending on sweet tooth).


1. Preheat oven to 320 degrees F.

2. Bake/microwave the sweet potato until it is soft.

3. Meanwhile, measure out the almond meal and cut/tear the Quest bar into smaller chunks. Mix in the food processor until it is crumbly and there are no large chunks. Then add your coconut flakes, peanut butter, and whey protein and process. It should be a little sticky, but also a little crumbly. If it’s too sticky, add more dry ingredients (whey, almond meal, or some oats if you want). If it’s too dry, add a tiny splash of almond milk.

4. Scoop out the crust ingredients and press them into the bottom of a pie pan so they form a thin layer. This should be more like a cheesecake/cookie crust on a silk pie than a flaky crust. That’s the idea. It works fantastically, just trust me on this one.

5. For the filling, peel the sweet potato, and then put it in the food processor with the almond milk and egg whites. Add the coconut flakes, truvia, baking powder, whey, and chocolate chips/bits as it becomes a puree. It should have the texture of pudding or regular (not greek) yogurt.

6. Bake the crust for 5 minutes. Pull it out, and then pour in the filling. Bake for about 35 more minutes, or until the center is soft but solid, not gloppy (about the same as you would do for cheesecake). Let sit on the counter 5 minutes to cool, then put it in the fridge for a few hours.

7. When you’re ready to serve, whip up the eggwhites in the food processor until they create a stiff foam (like meringue). Sprinkle on sweetener and coconut flakes, if you choose. The eggwhite is mostly there for decor, as it doesn’t have much flavor, but it adds extra protein to the recipe, and it looks very nice. You can also use real whipped cream if it fits in your macros. Another topper I would recommend would be a tasty plain or vanilla Greek Yogurt, like Fage 2%, Activia Light Vanilla, or Nancy’s nonfat greek (it was not allowed in the recipe challenge, so I didn’t use it, but don’t let that stop you from using it!) Enjoy! <3
Macros per slice (out of eight): 171kcals, 13g protein, 19g carbs and 8g fat.