• 1/3 cup (75 mL) sweetened shredded coconut
• 1/3 cup (75 mL) finely chopped walnuts
• 1/4 cup (60 mL) cocoa powder
• 1/4 cup (60 mL) granulated sugar
• 1/3 cup (75 mL) butter, melted
• 2 tbsp (30 mL) custard powder, (such as Bird’s Traditional)
• 4 cups (1 L) French vanilla ice cream, softened
• 55 g semisweet chocolate, (about 2 oz), chopped
• 1/4 cup (60 mL) 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.