Dutch pie

Directions

• Grind the cornstarch cookies in a food processor until they turn into fine crumbs.
• Add the melted butter and mix well until you get a wet dough.
• Line the bottom of a spring form pan with the biscuit dough, pressing well so that it is uniform.
• Take it to the fridge while preparing the cream.
• In the mixer, beat the fresh cream until you get a firm whipped cream.
• In another container, mix condensed milk, half bitter melted chocolate and vanilla essence.
• Stir until smooth.
• Add the whipped cream to the chocolate and condensed milk mixture, gently incorporating with a spatula until obtaining a uniform cream.
• Pour the cream over the biscuit base in the mold, spreading it out evenly.
• Take to the fridge for about 3 hours or until it’s very firm.
• For the topping, melt the semisweet chocolate together with the butter in a bain-marie or in the microwave in 30-second intervals, stirring well until you get a smooth cream.
• Remove the pie from the fridge and pour the chocolate frosting over the cream, spreading it evenly.
• Return the pie to the fridge for another 1 hour, until the frosting is firm.
• Remove from the fridge, carefully unmold and serve your delicious Dutch pie.