Coquito Pie

Name: Coquito Pie
Prep time: 30M
Total time: 45M
Yield: 8 Servings
Cuisine: Caribbean
Ingredients: 1 pkg. Maria Cookies; ½ cup 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. Ground Cinnamon; 1 cup 35% heavy cream; 3 tbsp. toasted shredded coconut

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<h2 class="subheader">Coconut Eggnog Cream Pie</h2> This delicious and festive pie is inspired by the Puerto Rican holiday favorite: Coquito. Surprise your loved ones with this decadent pie made with the irresistible crunchy texture of GOYA® <a title="Maria Cookies" href="https://goya.com/en/products/maria-cookies" data-udi="https://goya.com/en/products/maria-cookies">Maria Cookies</a> as the crust and the heavenly flavor of GOYA® <a title="Goya Cream of Coconut" href="https://goya.com/en/products/goya-cream-of-coconut" data-udi="https://goya.com/en/products/goya-cream-of-coconut">Cream of Coconut</a> for the filling.

Total Time

45m

Prep Time:30m

Yields:8 Servings

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Ingredients

1 pkg.
(7 oz.)

GOYA® Maria Cookies, crushed

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½ cup

butter, melted

1 tbsp.

brown sugar

1 can

GOYA® Coconut Milk

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½ cup

granulated sugar

½ cup

cornstarch

¼ tsp.

salt

1 can

GOYA® Cream of Coconut

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eggs yolks, lightly beaten

¼ cup

rum (optional)

1 tsp.

vanilla extract

¾ tsp.

GOYA® Ground Cinnamon, divided

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1 cup

35% heavy cream

3 tbsp.

toasted shredded coconut

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Directions

Kitchen View

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.

Tip by La Cocina Goya

To crush cookies, place cookies in resealable plastic bag; pound with a rolling pin, or the bottom of a saucepan, until finely crushed. To toast coconut, preheat oven to 350°F. Spread coconut on baking sheet; bake, stirring occasionally, for about 10 minutes or just until golden brown. Let cool before using.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Maria Cookies

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Coconut Milk

Buy at Shop.goya.com

Find in-store

Cream of Coconut

Find in-store

Ground Cinnamon

Tip by La Cocina Goya

To crush cookies, place cookies in resealable plastic bag; pound with a rolling pin, or the bottom of a saucepan, until finely crushed. To toast coconut, preheat oven to 350°F. Spread coconut on baking sheet; bake, stirring occasionally, for about 10 minutes or just until golden brown. Let cool before using.

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