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.
Chocolate Graham Cracker Crust
Preheat oven to 325ºF. Grease a 9-inch 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.
Whisk yolks with sugar in a medium bowl. Whisk in custard powder.
In a medium pot, bring milk and vanilla to a simmer. Whisk half of hot milk mixture from the stove into the egg-sugar-custard mixture.
Return hot milk mixture to stove, on medium-high heat. Pour the egg-sugar-custard-milk mixture into the pot. Cook, whisking constantly, until mixture comes to a slight boil. Continue whisking until mixture is thick and no cornstarch flavour remains. Remove from heat.
Using a rubber spatula, press mixture through a sieve into a large bowl. Place your small bowl in an ice bath (larger bowl half 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.