🔹 put the crackers into the ziplock bags and crush them with a rolling pin 🔹 add some melted unsalted butter, mix it until well combined and put in a pan, press firmly to make a tart crust. Then store in the refrigerator.

🔹 while waiting the cracket trust, put a whipping cream, granulated sugar and unsalted butter into a pan, stir nicely in the low heat until butter melted but (don't til boiling) 🔹 place a chocochip into a bowl, then pour the mixture cream into it. Stir fastly til chocochip melted.

🔹Take the cracker pan from the refrigerator, then pouring the mixture cream and chocolate into the pan. Freeze for about 4 hours. 🔹 after the cake cool down, give some cocoa powder in a top of cake for topping. 🔹 the chocolate pie are ready to be served! 😊