• 1 1/4 cups (310 mL) chocolate cookie crumbs
• 1/2 cup (125 mL) shredded sweetened coconut
• 1/4 cup (60 mL) finely chopped walnuts
• 1/3 cup (80 mL) butter, melted

1. In bowl, combine cookie crumbs, coconut and walnuts. Drizzle with butter; toss until evenly coated. Press into 9-inch (23 cm) pie plate; freeze while preparing filling, at least 15 minutes.

1. Filling:
2. In saucepan, heat cream and milk over medium heat until steaming. In large bowl, whisk sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot cream mixture into egg mixture in thin, steady stream. Return to saucepan.
3. Cook over medium-low heat, whisking constantly, for 5 to 10 min or until thickened almost to pudding consistency. Remove from heat; stir in chocolate chips until melted. Pour into crust. Place plastic wrap directly on surface of filling; refrigerate until cold and set, 2 to 3 hours.
4. Topping:
5. In heatproof bowl set over saucepan of hot, not boiling, water, melt chocolate chips, butter and cream. Stir until smooth. Carefully drizzle over chilled filling and evenly spread to edges. Refrigerate for at least 10 minutes or until set.

Prep. Time: 20 mins
Cooking Time: 10 - 15 mins
Refrigeration Time: 2 - 3 hrs
Yields: 8 servings


*Mocha Nanaimo Bar Pie:
Add 1 tbsp (15 mL) instant coffee granules to crust. Add 2 tbsp (30 mL) coffee-flavoured liqueur to filling with chocolate chips and decorate top with chocolate-covered coffee beans.

*Pie can be loosely covered and refrigerated for up to 1 day. If chocolate topping is hard, let soften slightly before cutting.