1. Base Layer - Melt butter, sugar and cocoa in a double boiler. Stir in the egg until the mixture thickens. Remove from heat, then stir in graham wafer crumbs, pecans and coconut. Press into an un-greased 8x8 pan. 2. Middle Layer - Cream butter until light and fluffy. Mix in cream, custard power, icing sugar and peach preserves and continue beating until well blended. Spread over the base layer using an offset spatula. 3. Top Layer - Melt the chocolate and butter over a double boiler and stir until well-blended. Take off the heat. When cool but still liquid, pour over the middle layer. 4. Chill in the refrigerator until set. It's easier to cut when brought back up to room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
