Coconut-Cream Chocolate Pie

Preheat oven to 325 ºF. Place GOYA® 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 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 GOYA® 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 Heavy Cream (3/4 cup), Powdered Confectioners Sugar (2 tsp) and Simply Organic Vanilla Extract (2 tsp) in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.