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3/4 cups graham cracker crumbs
1/3 cup unsweetened shredded coconut
1/3 cup finely chopped walnut
1/4 cup cocoa powder, sifted to remove lumps
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 grams semisweet chocolate (about 2 oz) chopped or ⅓ cups chocolate chips
1/4 cup whipping crea
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. Bake at 350 degrees for 5 minutes. Allow to cool completely.
Allow ice-cream to soften on counter for 15 minutes. 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.
Once firm, cover with plastic wrap and freeze for at least 12 hours in advance of serving to allow the ice-cream to harden.
Let stand for 10 minutes before slicing. Run the blade under hot water, drying on a towel to assist cutting through the ice cream into neat slices.