Three-Flavor Pie

Start by adding the cornstarch biscuits all over the bottom and edges of a cake pan with removable bottom. I’m using a 23cm (9 inch) round cake pan. 

Once you’ve done that, set aside. 

Into a saucepan, add the sugar, the corn starch, the cocoa powder, mix well and add the milk. Now mix it all together nonstop over medium heat until it gains consistency. 

Once it turns into a cream, turn off the heat and add the unsalted butter. Mix well until the butter dully dissolves in the cream. 

Pour all this cream over the biscuits in the cake pan and spread well, leaving it flat. After that, set aside. 

Now, to make the white cream, add to a saucepan the sugar, the cornstarch, the wheat flour and the vanilla powder. If you don’t have vanilla powder, you can use vanilla essence instead. Mix well and add the milk. Bring the saucepan over medium heat and mix nonstop until it thickens and a cream is formed. 

Once it reaches the right consistency, add the butter and mix until it fully dissolves. 

Pour this white cream over the chocolate cream in the cake pan, spread well to make it as flat as possible. 

Set aside.

Now to make the glaze, add into a saucepan the cocoa powder, the corn starch and the sugar, mix well until combined. After that, add the milk, mix well over medium heat until it thickens. 

Add the butter and the medium dark chocolate, mix well until it melts and combines. 

Pour the glaze over the dessert and spread well. 

Take it to the fridge and leave it there for at least 4 hours. 

After this indicated time, unmold and garnish to taste. 

Serve.