Name: Coconut-Cream Chocolate Pie
Total time: PT2100.0S
Yield: 8
Ingredients: 1 package Maria Cookie; 1 can Cream of Coconut; 1/2 cup Butter; 1/2 cup Dark Cocoa Powder; 1/3 cup Corn Starch; 1 1/2 cup Whole Milk; 1 3/4 teaspoon Vanilla Extract; 3/4 cup Heavy Cream; 2 teaspoon Powdered Confectioners Sugar

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!

Oven

Beginner

New Year

Date Night

Coconut-Cream Chocolate Pie

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Maria Cookie

package

Cream of Coconut

Butter

Dark Cocoa Powder

Corn Starch

Whole Milk

Vanilla Extract

teaspoon

Heavy Cream

Powdered Confectioners Sugar

Stove

Preheat oven to 325 ºF. Place {@0:} in bowl of food processor, or see Tip #1 below. Pulse until finely ground. Add melted {@1:} 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.

Preheat oven to 325 ºF. Place Maria Cookie (1 package) in bowl of food processor, or see Tip #1 below. Pulse until finely ground. Add melted Butter (1/2 cup) 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.

Preheat oven to 325 ºF. Place Maria Cookie (1 pckg) in bowl of food processor, or see Tip #1 below. Pulse until finely ground. Add melted Butter (1/2 cup) 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 {@0:} and {@2:} in large saucepan. Gradually whisk in {@3:} until blended; add {@1:}. 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.)

Meanwhile, whisk together Dark Cocoa Powder (1/2 cup) and Corn Starch (1/3 cup) in large saucepan. Gradually whisk in Whole Milk (1 1/2 cup) until blended; add Cream of Coconut (1 can). 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.)

Meanwhile, whisk together Dark Cocoa Powder (1/2 cup) and Corn Starch (1/3 cup) in large saucepan. Gradually whisk in Whole Milk (1 1/2 cups) until blended; add Cream of Coconut (1 can). 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 {@2:}, {@0:} and {@1:} in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.

Whip Heavy Cream (3/4 cup), Powdered Confectioners Sugar (2 teaspoon) and Vanilla Extract (1 3/4 teaspoon) in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.

Whip Heavy Cream (3/4 cup), Powdered Confectioners Sugar (2 tsp) and Vanilla Extract (1 3/4 tsp) in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.

Coconut-Cream Chocolate Pie

35MINS

$1.00

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

Tags