Dish It Girl Dina

Crust:

1. Add the graham crackers and chocolate toffee pieces to the bowl of a food processor, fitted with an S blade. Pulse until graham crackers and chocolate toffee pieces are broken down to a coarse sand consistency.
2. Stream in your melted butter, pulse again until the crumbs start to come together, resembling wet sand.
3. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact using a glass for the bottom and your fingers for the sides.
4. To make a baked graham crust (optional): Preheat oven to 325°F. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling. For the no-bake route: Chill pie crust for at least one hour before filling. Cover if chilling longer.

Filling:

1. In a bowl, mix together the butternut squash puree, vanilla extract, and cinnamon until combined. Then add in the instant vanilla pudding mix and mix until dissolved.
2. Gently fold in the Cocowhip™ until well combined.
3. Pour the filling into the pre-made crust, and allow it to set in the refrigerator for at least 3 hours.
4. Top with extra chocolate toffee candy pieces if desired.