Coquito Pie
Puerto Rican recipes
Sweets
Dessert
Easy
75'
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® Maria Cookies as the crust and the heavenly flavor of GOYA® Cream of Coconut for the filling.
Ingredients
- 1 pkg. Maria Cookies, crushed
- 1 tbsp. of Panela Pulverizada GOYA
- 0.5 cup butter, melted
- 1 can of Coconut milk can
- 0.5 cup granulated sugar
- 0.5 cup cornstarch
- 0.25 tsp. salt
- 1 can of Coconut cream
- 5 eggs yolks, lightly beaten
- 0.25 cup rum (optional)
- 1 tsp. vanilla extract
- 0.75 tsp. ground Cinnamon, divided
- 1 cup 35% heavy cream
- 3 tbsp. toasted shredded coconut
Preparation
- 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.
- 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.
- 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.
- Before serving, whip cream until stiff peaks form; spread over pie. Sprinkle with toasted shredded coconut (see Tip #2 below) and remaining cinnamon.
