Recipe for Cold Chocolate Pie with Biscuits

Chocolate Pie with Biscuits

Whether on a party day or on a daily basis, the cold pies make our day much better! In this case I prepared a chocolate tart with Maria biscuit that was very delicious, with a creamy filling and crunchy chocolate topping, but it can also be made with cornstarch biscuit, you choose.

This quick and easy iced pie can be prepared both for a birthday and for Sunday lunch, as it is very practical, economical and appeals to all tastes. Prepare this recipe for cold chocolate cake with biscuits on the fire and in a blender and leave it in the refrigerator to stay crisp and chilled. Check below all the details and step by step photos!

Ingredients for making Cold Chocolate Pie with Biscuits:

For the biscuit base:

 1 packet of cornstarch biscuit (200 g)

 100 grams of melted butter

For the filling:

 1 box of fresh cream

 1 cup of milk (240 milliliters)

 1 tablespoon cornstarch (cornstarch)

 4 tablespoons of sugar

 3 tablespoons of chocolate or cocoa powder

 1 tablespoon of butter

 6 sheets of gelatin

 100 grams of chocolate bar

How to make Cold Chocolate Pie with Biscuits:

First prepare the biscuit base: chop the biscuits roughly with your hands or more finely using a food processor. Mix with the melted butter and spread in a pie pan with a removable bottom, as pictured. Reserve in the fridge.

Tip: If you don't have a removable bottom mold, use a regular mold lined with plastic film to make it easier to unmold.

Then dissolve the cornstarch in the milk and cook it with half the sugar (2 tablespoons) and the chocolate or cocoa powder. Keep stirring until it turns into a cream, less thick than the soft brigadeiro, turn it off and let it cool until it becomes warm or completely cold.

While the previous cream cools, beat the cream in a blender until creamy and consistent. Add the remaining sugar (2 tbsp) and beat again.

Hydrate the gelatin sheets as indicated on the package or following our tips on how to moisturize gelatin sheets. Add the melted gelatine in a blender, along with the chocolate cream, and beat again until everything is very well blended.

Tip: To intensify the chocolate flavor, add 1 teaspoon of instant coffee to blend together with these ingredients.

Pour the previous preparation into the mold with the biscuit base and set aside in the refrigerator for 2 hours, to set.

Tip: For the filling to set faster you can store it in the freezer for 1 hour.

To finish this chocolate cake with crushed biscuits, chop the chocolate bar and put it melting in the microwave or in a bain-marie - check out our tips on how to melt chocolate bars.

Pour this chocolate over the top of the pie, decorate to taste and return to the refrigerator for 30 minutes or until the chocolate is hard. After that time, you can serve your biscuit pie with chocolate mousse and let us know what you think. Enjoy your food!

Looking for more cookie pie recipes? See these suggestions

Biscuit pie with Nest milk and chocolate

Simple and cheap biscuit pie

Cookie pie with flan and chocolate

Tip: In the decoration I used chocolate confections and biscuit pieces. Other suggestions include chocolate chips, cocoa powder and whipped cream.

If you liked the Chocolate Chip Pie Recipe, we suggest you enter our Ice Cream Pie Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the mango lassi recipe blogpost/ basil mayonnaise recipe/ polenta gnocchi recipe/ golden honey recipe/ Moroccan lentil salad recipe.

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