Fudgy Chocolate Sunbutter Pie

This one comes from the Enjoy Life® cookbook.  I forgot to take a photo.

1 Classic Graham Cracker Crust (recipe below)
1 bag Enjoy Life® Semi Sweet Mini Chocolate Chips
1 T. tapioca starch
1 c. cold water
1 c. smooth sunbutter
1 T. vanilla
1 T. corn syrup
Sunflower seeds, shelled

Prepare Graham Cracker Crust.  Set aside.

Pour chocolate chips into a medium sized bowl, reserving a small amount for pie topping.  In a small saucepan, whisk the tapioca starch into the cold water.  Heat over medium heat, bring to a simmer to turn into a translucent gel.  Pour immediately over chocolate, stirring constantly, until all chocolate melts. Lumpy and bumpy- don't worry!  Immediately whisk in the sunbutter.  It will begin to look smooth, though possibly grainy.  Stir in the vanilla and corn syrup.  Pour into the prepared pie crust.  Garnish with reserved mini chips, crumbs and sunflower seeds.  Refrigerate 3 hours or overnight.  Serve cold or room temperature.  Store tightly covered in the refrigerator up to 4 days.

Enjoy Life's Classic Graham Cracker Crust
1 box Enjoy Life® Crunchy Vanilla Honey Graham Cookies
1/3 c. sugar
1/4 c. oil or melted Spectrum Shortening, or coconut oil

Preheat oven to 350°.
Place entire contents of boxed cookies in a food processor with the sugar.  Process until fine. Add oil and process until mixture becomes a little wet.  Reserve a small amount to sprinkle on top of the sunbutter pie.
Pour the mixture into the middle of the pie pan. Use your fingers to spread and press the mixture to 1/8" thickness covering the whole pie pan with no holes.
Bake for 8-10 min., or until crust is golden brown.