We've turned the classic B.C. bar into an easy three-step pie—all without the need of an oven! Custard powder gives softened ice cream the same taste as the bar's signature creamy filling; pour it over a nutty crust and top with ganache for a minimal-effort dessert that wows.
- Prep time 20 minutes
- Total time 2 hours & 45 minutes
- 3/4 cups graham cracker crumbs
- 1/3 cup sweetened shredded coconut
- 1/3 cup finely chopped walnut
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/3 cup butter melted
- 2 tablespoons custard powder (such as Bird's Traditional)
- 4 cups French vanilla ice cream softened
- 55 g semisweet chocolate (about 2 oz), chopped
- 1/4 cup whipping cream 35%
In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and stir until combined. Press into bottom and up side of 9-inch (23 cm) pie plate.
Fold custard powder into ice cream; spread over crust, smoothing top. Cover surface directly with plastic wrap; freeze until firm, 2 to 3 hours.
In small saucepan, heat chocolate and cream over medium-low heat, stirring occasionally, until melted and smooth. Let cool for 5 minutes. Spread over top of pie; freeze until firm, about 20 minutes. (Make-ahead: Once firm, cover with plastic wrap and freeze for up to 24 hours.) Let stand for 5 minutes before slicing.
Make 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 170 mg
- Sugars 25 g
- Protein 4 g
- Calories 332.0
- Total fat 21 g
- Potassium 233 mg
- Cholesterol 47 mg
- Saturated fat 12 g
- Total carbohydrate 34 g
- Iron 9.0
- Folate 6.0
- Calcium 8.0
- Vitamin A 14.0