Prepare Your Springform Pan: Start by greasing the sides of a 23 cm diameter round springform pan. This is crucial for easy removal later!
Crust Magic: Grind the cornstarch biscuits in a blender until fine. Mix them with the melted butter until it forms a moist crumb. Press this mixture firmly at the bottom of the pan to create a sturdy crust.
Add the Cookies: Place the Calipso cookies vertically on the sides of the pan, with their chocolate sides facing out. Lightly press them into the cookie crumb base.
Freeze the Crust: Pop the pie crust in the freezer for about 30 minutes to firm up. Trust me, this step ensures your pie holds its shape beautifully!
Make the Cream Filling: In a mixing bowl, beat the butter and icing sugar together until light and fluffy. Add in the vanilla essence and continue beating until well mixed. Then, pour in the condensed milk and mix until smooth.
Whip the Cream: In another bowl, vigorously whip the chilled fresh cream until it forms soft peaks. Gently fold the whipped cream into the butter-cream mixture, ensuring everything is well combined.
Assembly Time: Pour the creamy filling over the prepared crust and smooth it out. Cover and refrigerate for at least three hours, or until set.
Prepare the Ganache: Melt the semi-sweet chocolate using a bain-marie or in the microwave. Mix it with the UHT cream until smooth.
Decorate: Pour the ganache over the chilled pie and smooth it out with a spatula. If you're using white chocolate, melt it, place it in a piping bag, and create beautiful decorations on top.
Chill Again: Return the decorated pie to the refrigerator and let it set before serving!
