Coconut-Cream Chocolate Pie

Coconut-Cream Chocolate Pie
Coconut-Cream Chocolate Pie

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La Cocina Goya

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!

  • Ingredients
  • Directions

½ cup

(1 stick) butter, melted 

½ cup

dark cocoa powder 






Vanilla Extract, divided

¾ cup

heavy cream 

2 tbsp.

confectioners' sugar



Kitchen View

Step 1

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.

Step 2

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.)

Step 3

Whip cream, sugar and ¾ teaspoon vanilla in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.

Tip by La Cocina Goya

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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