Coconut Eggnog Cream Pie
Ingredients
1 pkg. (7 oz.)
GOYA® Maria Cookies, crushed
½ cup
GOYA® Unsalted Stick Butter, melted
1 tbsp.
brown sugar
1 can
GOYA® Coconut Milk
½ cup
granulated sugar
½ cup
cornstarch
¼ tsp.
salt
1 can
GOYA® Cream of Coconut
5
eggs yolks, lightly beaten
¼ cup
rum (optional)
1 tsp.
vanilla extract
¾ tsp.
GOYA® Ground Cinnamon, divided
1 cup
35% heavy cream
3 tbsp.
toasted shredded coconut
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Coconut Eggnog Cream Pie
Coquito is an eggnog-style alcoholic beverage from Puerto Rico, traditionally served over the holidays. You can celebrate anytime with this decadent version, baked up as a pie.
Directions
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.
Step 2
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.
Step 3
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.
Step 4
Before serving, whip cream until stiff peaks form; spread over pie. Sprinkle with toasted shredded coconut (see Tip #2 below) and remaining cinnamon.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works