Chocolate Covered Cream Pie (or Brazilian Dutch Pie)

Step 1

Pulse the graham crackers in a food processor until finely crumbled.

Step 2

Transfer them to a large bowl and add the softened butter. Using your hands, mix the crumbs and the butter until a mass resembling wet sand forms.

Step 3

Press the mixture into a 9" Springform pan (with removable bottom), previously greased with nonstick spray.

Step 4

Line the digestive cookies around the edges of the pan, gently pressing them against the graham cracker crust.

Step 5

Cover and bring to the fridge for at least one hour.

Step 6

Add the egg yolks (strained, if possible), the sweet condensed milk and the milk to a sauce pan and bring to a boil over medium low heat. Cook for about 10 minutes, stirring constantly, until you obtain a thick cream.

Step 7

Add the gelatin package and the cold water to a microwave safe bowl and bring it to the microwave, 5 seconds at a time, until dissolved.

Step 8

Add the dissolved gelatin to the cream mixture and stir until combined. Remove from heat and let it cool.

Step 9

In the meantime, whip the heavy cream with the aid of a hand mixer, until firm peaks form.

Step 10

When the cream mixture is cool, fold the whipped cream in with a spatula.

Step 11

Pour the mixture in the Springform pan, smoothing the surface with a spatula.

Step 12

Cover with plastic and bring to the fridge for at least 3 hours, or overnight.

Step 13

In a saucepan, heat the heavy cream, over medium heat, for about 5 minutes or until it begins to boil.

Step 14

Combine the hot heavy cream and the chocolate chips in a bowl and stir until the chocolate has melted.

Step 15

Pour the chocolate ganache on the cream pie.

Step 16

Cover with plastic and bring to the fridge for at least one hour.

Step 17

Your pie is now ready to be served! :)