Cookbook:No-Bake Chocolate Pie

| Dutch Cuisine | Desserts

This is an old Dutch recipe for a very 'powerful' chocolate pie.

Filling

 * 150–200 g cocoa powder
 * 150–200 g white granulated sugar
 * 250–500 g butter
 * About 1 cup milk (optional)

Crust

 * 2–3 packs of 'marie' biscuits (also known as 'rich tea' biscuits)
 * Cold brewed black coffee or other taste makers (optional)

Topping

 * Chocolate sprinkles

Special equipment

 * Dish or mold with high sides (e.g. springform or pie pan; about 26 cm in diameter)
 * Saucepan
 * Wooden spoon

Procedure

 * 1) Melt the butter in a saucepan, then mix in the sugar.
 * 2) Stir in the cocoa and milk.
 * 3) Dip biscuits in the coffee, and arrange them in the bottom of the dish to make a single layer. Spread the chocolate mixture on top of the biscuits. Repeat this step until you run out of biscuits and chocolate.
 * 4) Scatter the sprinkles on top, then chill in the fridge until set.
 * 5) Slice and serve.

Notes, tips, and variations

 * The above measurements aren't precise; play with the amounts to your liking.
 * Adding the milk will make the cake less solid.
 * Coffee is optional; addition is to taste.
 * Use about 750 g butter for more than 2 layers of biscuits, and adjust the cocoa/sugar to match.
 * Vegan variation: Remove the milk and chocolate sprinkles, and replace the butter by ⅔ soy butter and ⅓ margarine (or all margarine).