• 3 1/2 ounces corn flour biscuit
  • 1.8 ounces of melted butter
  • 2 packages of Calipso cookies (chocolate covered biscuits)
  • 28 ounces of sweetened condensed milk
  • 1 1/2 cup milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/4 cup heavy cream
  • 5 1/3 ounces dark chocolate
  • 3 1/2 ounces of cream


  1. In a food processor, grind the corn flour biscuits to crumbs. Add the melted butter and mix.
  2. With the mixture, cover the bottom of a springform pan lined with parchment paper.
  3. Place around the pan the Calipso cookies with the cookies sticking out. Store in the refrigerator while you prepare the filling.
  4. In a saucepan, add the condensed milk, milk and egg yolks. Cook over low heat until obtaining a thick cream. Turn off the heat and add the vanilla extract.
  5. Beat the heavy cream into a whipped cream and add to the condensed milk
  6. Pour in the pan and return to the refrigerator to firm up.
  7. Heat the cream and pour it over the chopped chocolate, stirring until the chocolate melts completely.
  8. Pour over the pie before serving.

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