Coconut-Cream Chocolate Pie

By carvalhohm

Ingredients

• 1 (7 oz.) pkg. GOYA® Chocolate Maria Cookies
• 1/2 cup (1 stick) butter, melted
• 1/2 cup dark cocoa powder
• 1/3 cup cornstarch
• 1 1/2 cups milk
• 1 (15 oz.) can Cream of Coconut
• 1 3/4 tsp. Vanilla Extract, divided
• 3/4 cup heavy cream
• 2 tbsp. confectioners' sugar

Details

Servings 8
Adapted from goya.com

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.

Tip: If you prefer, make crumbs by placing cookies in heavy zip-top bag and pound with the bottom of a heavy saucepan or rolling pin until finely crushed.

Garnish pie with coconut shavings, grated chocolate, sifted cocoa powder dusting, fresh mint sprigs or fresh raspberries.