Peanut butter cookies or almond butter cookies can also be used.
TO STORE: Graham cracker crust can be stored in the refrigerator, covered. It will keep well for at least 4 weeks.
TO FREEZE: Place the crust in a shallow container (or in the pie tin itself!) and ensure it is completely covered. Place it in the freezer and it will keep well frozen for up to 6 months. Thaw it overnight in the refrigerator before using it.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Sodium: 44mg | Potassium: 2mg | Fiber: 1g | Vitamin A: 154IU | Calcium: 2mg | Iron: 1mg | NET CARBS: 2g
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