English: 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!Ingredients1 (7 oz.) pkg. GOYA® Chocolate Maria Cookies½ cup (1 stick) butter, melted½ cup dark cocoa powder? cup cornstarch1½ cups milk1(15 oz.) can GOYA® Cream of Coconut1¾ tsp. GOYA® Vanilla Extract, divided¾ cup heavy cream2 tbsp. confectioners’ sugarDirections
- 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.
- 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.)
- Whip cream, sugar and ¾ teaspoon vanilla in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.
Serves 8Prep time: 20 min.Total time: 35 min., plus chillingNoahleen Betts, DPMPodiatrist