We love Nanaimo bars and we love pie. So why not combine the best of both worlds? We’ve kept the signature crumb base of the bar, but lightened the filling and softened up the glaze. The result? A dessert that tastes like a Nanaimo bar, but eats like a pie.
For the Base
For the Filling
For the Glaze
Preheat oven to 350°F. Grease a 9-in pie plate. Combine graham crumbs, cocoa, sugar, coconut, walnuts and salt in a large bowl. Stir in butter and egg until evenly mixed. Press into and up the sides of prepared pie plate. Bake, in centre of oven, until a toothpick inserted comes out clean, about 15 minutes. Let rest on a wire rack until cool to the touch.
In a medium pot, bring milk and vanilla to a simmer. Whisk yolks with sugar in a medium bowl. Whisk in custard powder. Gradually whisk in hot milk. Return mixture to pan and place over medium-high heat. Cook, whisking constantly, until mixture comes to a boil, 1 to 2 minutes. Continue whisking until mixture is thick and no cornstarch flavour remains, 1 more minute. Remove from heat. Using a rubber spatula, press mixture through a sieve into a small bowl. Place bowl inside a larger bowl halfway filled with ice and cold water. Stir mixture occasionally until cool. Remove from ice bath and set aside. Beat cream, using an electric mixer, until soft peaks form, about 3 minutes. Fold into egg mixture. Spread evenly over cooled crust.
Microwave chocolate and butter in a small glass bowl until melted, about 1 minute. Stir in corn syrup. Stir in cream, one tablespoon at a time, until evenly combined. Pour over custard, smoothing top. Let set in fridge at least 1 hour before serving.