- 30 mins
- 45 mins
Ingredients
- 1 pkg. (7 oz.) GOYA® Maria Cookies, crushed
- 1/2 cup butter, melted
- 1 tbsp. brown sugar
- 1 can (13.5 oz.) Coconut Milk
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 tsp. salt
- 1 can (15 oz.) Cream of Coconut
- 5 eggs yolks, lightly beaten
- 1/4 cup rum (optional)
- 1 tsp. Vanilla Extract
- 3/4 tsp.Ground Cinnamon, divided
- 1 cup 35% heavy cream
- 3 tbsp. toasted shredded coconut
Preparation
Step 1
Preheat oven to 325°F. Combine crushed cookies (see Tip#1 below), melted butter and brown sugar; transfer to 9” pie plate. Using your fingers, press crumbs evenly onto bottom and up side of pie plate. Bake for about 10 minutes or until firm; let cool on rack.
Meanwhile, in saucepan, whisk together coconut milk, sugar, cornstarch and salt; stir in cream of coconut. Bring to boil over medium heat, stirring constantly; cook, stirring, for about 6 minutes or until thickened.
Add egg yolks to a large bowl and stir in half the coconut mixture; pour mixture back into saucepan. Cook, stirring, for about 3 minutes or until thickened. Remove from heat. Stir in rum (if desired), vanilla and ½ teaspoon cinnamon; pour into pie shell. Press plastic wrap onto filling; refrigerate for at least 2 hours.
Before serving, whip cream until stiff peaks form; spread over pie. Sprinkle with toasted shredded coconut (see Tip #2 below) and remaining cinnamon.