On a rainy day at Vancouver Island we took the girls out for some pie and good coffee for us. We found this cute little store in Nanaimo and had the best pie we had in years! It’s not really a pie, but it’s delicious. So delicious that we need to share this with you!

Recipe Nanaimo Bar

Bottom layer

200 gr unsalted butter (preferably European-style cultured butter)

5 Tbsp cocoa powder

50 gr granulated sugar

1 egg, beaten

100 gram graham wafer crumbs

150 gr shredded coconut

75 gr almonds, finely chopped

75 gr pecans, finely chopped

Middle Layer

100 gr unsalted butter, softened

80 ml whipping or heavy cream

4 Tbsp vanilla custard powder

200 gr icing sugar

Topping

200 gr dark chocolate

2 Tbsp unsalted butter

Directions

Bottom Layer

1. Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.

2. In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.

3. Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.

4. Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.

5. Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

Middle Layer

1. In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

Topping

1. In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.

2. Cover and refrigerate until cold.