First Layer:

• ½ cup (125ml) butter
• ¼ cup (50 ml) sugar
• 1 egg, beaten
• 1 teaspoon vanilla (15ml)
• 1 ¾ cups (425ml) graham cracker crumbs, around 25 singles
• ½ cup (125ml) finely chopped almonds or walnuts
• 1 cup (250ml) coconut
  

Second Layer:

• ½ cup (125ml) unsalted butter
• 2 tablespoons and 2 Teaspoons cream (40 ml)
• 2 tablespoons vanilla custard powder (30 ml)
• 2 cups (500ml) icing sugar
  

Third Layer:‍

• 4 squares semi-sweet chocolate
• 2 tablespoons (30ml) unsalted butter
  

First Layer:

Melt the first 3 ingredients in the top of a double boiler. Add egg and stir to cook until  thickened. Remove from heat. Stir in vanilla, graham cracker crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.‍

Second Layer:‍

Cream butter, cream, custard powder, and icing sugar together well. Beat until light and fluffy. Spread over the bottom layer.

Third Layer:‍

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over the second layer and chill in the refrigerator for 10-15 minutes til the chocolate sets.