Coquito Pie

<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

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

eggs yolks, lightly beaten

¼ cup

rum (optional)

1 tsp.

vanilla extract

¾ tsp.

GOYA® Ground Cinnamon , divided

1 cup

35% heavy cream

3 tbsp.

toasted shredded coconut

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

Maria Cookies

Coconut Milk

Cream of Coconut

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.