Dutch Pie

Directions

• Grind the cookies in a blender or food processor until you get a fine crumb.
• In a bowl, mix the biscuit crumbs with the melted butter until a homogeneous mass is formed.
• Line the bottom of a removable ring mold with the dough, pressing well to make it compact. 
  Book in the fridge while preparing the cream.
• In a pan, heat the cream until it starts to boil. 
  Turn off the fire.
• Add the chopped semisweet chocolate to the hot cream and stir until the chocolate is completely melted.
• Add the condensed milk and vanilla essence to the chocolate cream, mixing well until you get a smooth and homogeneous cream.
• Pour the cream over the dough in the mold and spread evenly.
• Take the pie to the fridge for at least 3 hours or until the cream is firm.
• For the topping, melt the semisweet chocolate and butter in a bain-marie or in the microwave, in 30-second intervals, stirring well after each interval.
• Pour the chocolate frosting over the pie, spreading it evenly.
• Return to the fridge for about 30 minutes or until the topping is firm.
• Remove from the mold and serve the cold Dutch pie.