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High Protein Chocolate Silk Pie (Cottage Cheese)

High Protein Chocolate Silk Pie (Cottage Cheese) - recipe card
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This no-bake chocolate silk pie is impossibly creamy and rich, yet packed with 14 grams of protein per slice thanks to blended cottage cheese and chocolate protein powder. The filling whips up in minutes and sets to a silky, mousse-like texture in the fridge. A chocolate cookie crust adds a crisp contrast, making this a guilt-free dessert you’ll crave.

Ingredients

Scale
  • For the crust:
  • 1 cup chocolate wafer cookies (about 20 cookies), finely crushed
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • Pinch of kosher salt
  • For the filling:
  • 2 cups full-fat cottage cheese (4% milkfat), drained if watery
  • 1/2 cup chocolate protein powder (about 2 scoops)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered erythritol or granulated sugar (adjust to taste)
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • For garnish (optional):
  • 1 tbsp shaved dark chocolate
  • 4 fresh raspberries

Instructions

  1. Make the crust: In a medium bowl, combine the crushed chocolate wafer cookies, melted butter, sugar, and salt. Stir with a fork until the mixture resembles wet sand and holds together when squeezed. If it seems dry, add 1 teaspoon more melted butter.
  2. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup. Place the crust in the freezer for 10 minutes to set while you make the filling.
  3. Make the filling: In a blender or food processor, combine the cottage cheese, chocolate protein powder, cocoa powder, sweetener, heavy cream, vanilla extract, and salt. Blend on high for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and silky. It should have no visible curds; if it does, keep blending.
  4. Taste the filling and adjust sweetness if desired by adding 1 tablespoon more sweetener and blending for 10 seconds.
  5. Pour the filling into the chilled crust and smooth the top with an offset spatula. Tap the pie dish gently on the counter a few times to release any air bubbles.
  6. Refrigerate the pie for at least 4 hours, or overnight, until the filling is fully set and firm to the touch. Do not freeze at this stage, as it can affect the texture.
  7. Before serving, garnish with shaved dark chocolate and raspberries if desired. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
  8. Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

Notes

Storage: Cover and refrigerate for up to 3 days. Freezing: The pie can be frozen for up to 1 month; wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving. Reheating: Not recommended; serve cold. Protein boost: For an extra 2g protein per serving, add 1/2 scoop unflavored collagen peptides to the filling. Sweetener: Adjust to taste; if using a liquid sweetener, reduce heavy cream by 1 tablespoon. Crust alternative: Use a pre-made chocolate crust to save time.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-chocolate-silk-pie-cottage-cheese/