Make Mom a healthy, delicious & retro pudding pie for Mother's Day.

Preheat oven to 350. 

Crust:
1 sleeve graham crackers  
1/4 cup coconut butter (may need additional 1-2 T coconut butter)
pinch salt

Pie:
3 t PE Gelatin
3 c almond milk, divided
4 scoops PE Chocolate Collagen Powder
1 t vanilla
pink salt

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!