It’s pie season! Apple, pumpkin, pudding, mousse – we love ’em all. No matter your pie of choice, chances are it’ll taste wonderful atop a bedding of crumbled, packed, buttery graham cracker. Working a Fiber d’Lish bar into your graham cracker crust recipe is a great way to infuse your dessert with some extra flavor and fiber. We used Peanut Chocolate Chip in this graham cracker pie crust, and it tasted glorious. Making a graham cracker crust doesn’t require much skill, and isn’t too time-consuming either. So, whether you’re a kitchen novice or a regular Martha Stewart, you’ve got this. Before we get started, you might want to know how this recipe is different than most graham cracker crust recipes. Here’s the deal: While many recipes for graham cracker crust advise adding sugar, that step is totally unnecessary. There’s already sugar in graham crackers, and the Fiber d’Lish bar adds extra sweetness without adding as much sugar as most recipes recommend. Also, a regular graham cracker pie crust contains about 6 total grams of fiber – or .75 grams of fiber per serving if you cut your pie into eight slices. The Fiber d’Lish Peanut Chocolate Chip Graham Cracker Crust has about 18 total grams of fiber – or 2.25 grams of fiber per serving. With the addition of Fiber d’Lish, protein count is also boosted from about 1.5 grams per serving to 2 grams per serving. But enough chatting. Let’s get this crust made!
Fiber d’Lish Peanut Chocolate Chip Graham Cracker Crust
Here’s what you’ll need:
- 11 graham crackers (if your pie pan in smaller than 9 inches, you can cut down on the graham crackers)
- 5 tablespoons unsalted butter, melted
- 1 Fiber d’Lish Peanut Chocolate Chip bar
- About 1½ tablespoons of water (optional)
- A pie pan, a mixing bowl, a fork, and either a food processor or a rolling pin and a large resealable zipper bag
- Willpower not to eat the crust before you fill it with pie
Here’s what to do: First Preheat your oven to 375°. Next Round up your graham crackers, then either throw them in the food processor or put them in a large resealable zipper bag (with the extra air pushed out). Use a rolling pin to roll those crackers right into crumbs – the smaller the crumbs, the better. Pour the crumbs into your mixing bowl. Then Break your Fiber d’Lish bar into pieces, or chop it up. Again, the smaller the pieces, the better. Add the FiberLove pieces to the graham cracker crumbs. After That Melt your butter. When it’s liquid, pour it into the mixing bowl. Mix everything together until the crumbs are coated and can be easily packed together. If your crumbs are on the larger side, you may need to add a bit of water to make sure they can be packed together nicely. Finally Pack the mixture into your pie plate with a fork. (A fork tends to be more efficient than a spoon.) Once the crust is packed at the bottom and around the sides of the pie plate, it’s ready to get baked. Pop that pie pan in the oven for about 10 minutes. Then take it out and let it cool.
Finishing touches: Congrats on making your crust! Now fill it with some pie! We used Chocolate-Covered Katie’s No-Bake Chocolate Pumpkin Pie recipe, but used half the amount of chocolate chips. Delicious! Cheesecakes, mousse and pudding also go great with this crust. You can also decorate with some chocolate chips to make a Jack-O-Lantern face, if you’re so inclined 🙂
What’s your favorite type of pie?