Coconut-Cream Chocolate Pie

By carvalhohm

Ingredients

• 1 pkg. (7 oz.) GOYA® Chocolate Maria Cookies
• ½ cup (1 stick) butter, melted
• ½ cup dark cocoa powder
• ⅓ cup cornstarch
• 1½ cups milk
• 1 can (15 oz.) Cream of Coconut
• 1¾ tsp. Vanilla Extract, divided
• ¾ cup heavy cream
• 2 tbsp. confectioners' sugar

Details

Servings 8
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1 Preheat oven to 325ºF. Place cookies in bowl of food processor, or see Tip #1 below. Pulse until finely ground. Add melted butter and process until combined. Transfer to 9” pie plate. Using bottom of flat 1-cup dry measure or your fingers, press crumbs evenly onto bottom and sides of pan. Bake until firm, 10 minutes; cool on rack.

2 Meanwhile, whisk together cocoa powder and cornstarch in large saucepan. Gradually whisk in milk until blended; add cream of coconut. Cook, stirring, over medium heat until thickened and bubbly. Cook, stirring, 2 minutes more. Stir in 1 teaspoon vanilla and pour into cooled crust. Press plastic wrap on surface and refrigerate until set, 4-6 hours. (Can be made up to 1 day in advance.)

3 Whip cream, sugar and ¾ teaspoon vanilla in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.