Step 1

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.

Step 2

Preheat oven to 350℉.

Step 3

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.

Step 4

Transfer the dough to a floured work surface. Form the dough into a disc and then roll it into a 10-11-inch circle.

Step 5

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.

Step 6

Bake the pie crust at 350℉ for 10-15 minutes. Remove from the oven and allow it to cool completely before filling.

Step 7

To assemble the pie, spread the filling into the bottom of the baked pie crust. Set aside.

Step 8

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.

Step 9

Top the filling with whipped cream and garnish with toasted coconut chips.

Step 10

Store covered with plastic wrap or an airtight container in the refrigerator.