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Imagine an indulgent mix of dark chocolate and GOYA® Cream of Coconut, poured into a crust of crumbled chocolate cookies, with whipped cream on top. Sounds pretty good, right? Now try it. It’s fantastic!
1 pkg. (7 oz.)
GOYA® Chocolate Maria Cookies
(1 stick) GOYA® Unsalted Stick Butter, melted
dark cocoa powder
1 can (15 oz.)
GOYA® Cream of Coconut
Vanilla Extract, divided
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.
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.)
Whip cream, sugar and ¾ teaspoon vanilla in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.
1. 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.
2. Garnish pie with coconut shavings, grated chocolate, sifted cocoa powder dusting, fresh mint sprigs or fresh raspberries.
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