Make Mom a healthy, delicious & retro pudding pie for Mother's Day.
Preheat oven to 350.
1 sleeve graham crackers
1/4 cup coconut butter (may need additional 1-2 T coconut butter)
3 t PE Gelatin
3 c almond milk, divided
4 scoops PE Chocolate Collagen Powder
1 t vanilla
In small bowl sprinkle gelatin over 1/2 cold almond milk. Set aside.
In a food processor combine coconut butter with graham crackers and pinch of salt until the mixture loosely comes together. Add the additional 1-2 tablespoons coconut butter if the mixture does not come together. Press the crust into the sides and bottom of pie pan, setting aside 1/4 c crust for decoration. Bake for 9 minutes or until crust is lightly browned. Allow to cool.
Add 2 1/2 cups almond milk to saucepan. Over medium low heat, whisk in 4 scoops PE Chocolate Collagen. Whisk in gelatin mixture and continue to whisk until combined. Switch to a wooden spoon, stirring constantly until bubbles begin to form about 12 minutes.
Allow to cool slightly for about 5 minutes, stirring occasionally to break up the gelatin layer that forms on top. Stir again and pour gently into pie crust. Cover closely with wrap and refrigerate for at least 4 hours. Pudding will be soft set.
Sprinkle remaining crust over the top. Enjoy!