Nanaimo Bar Pie

I was trying to think of a good name for this tasty pie, and since it's a Nanaimo Bar inspired pie, I went with that as the name. Although I might be super creative when it comes to inventing tasty recipes, I am seriously lacking in the naming of said goodies. This pie has the same delicious crust as a normal Nanaimo Bar, but I churned things up a bit by replacing the regular filling a white chocolate custard filling (so you can actually eat a whole piece of the pie, because nanaimo bars tend to be quite rich) and topped with a thin layer of dark chocolate ganache. Basically, it's quite delicious.

Nanaimo Bar Pie

Crust Layer:                         
   -1/3 C Butter                              
   -1/3 C Sugar                              
   -1/4 C Cocoa                              
   -1 Egg, slightly beaten                
   -1 3/4 C Graham Cracker Crumbs
   -1 C Coconut
   -1 C chopped, slivered or sliced Almonds

 Middle Layer:
   -1 C Milk
   -1 C Cream
   -1/3 C Sugar
   -4 egg yolks
   -3 Tbsp cornstarch
   -1 tsp vanilla
   -1 C white chocolate chips

Top Layer:
    -1/3 C Chocolate Chips
    -3 Tbsp Heavy cream


Crust Layer:
-in a saucepan over medium heat, melt the butter with the sugar and cocoa until the sugar is dissolved.
-add the egg and cook until the mixture has thickened slightly
-mix in the graham crackers, coconut, and almond, and press into a pie pan. let cool.

Middle Layer:
-whisk the cream, sugar, egg yolks, corn starch and vanilla and until smooth in a bowl
-in a medium sized saucepan, heat the milk over medium heat until it starts to simmer, but doesn't quite boil.
-SLOWLY pour the heated milk into the cream and egg mixture. I like to pour in a small amount and whisk it until smooth, and then slowly add the rest of the heated milk in a small stream while vigorously mixing. You want to slowly raise the temperature of the eggs so they temper and don't scramble
-return the mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens. Continue to cook for 2-3 minutes
-pour the mixture onto the crust layer of the pie and refrigerate for a few hours until the pudding sets up.
Top Layer:
-melt the chocolate chips with the cream and stir until smooth. Spread on top of the custard layer. Chill a few hours or over night.