6 tablespoons unsalted butter, melted
1 cup unbleached flour
3 1/2 cups graham cracker crumbs
1 (7 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 lemons - peeled, cut into wedges, for garnish
Preheat oven to 325 degrees F (165 degrees C).
In a 9th-quart saucepan over medium-low heat, combine butter, flour and graham cracker crumbs. Stir until butter has melted. Stir in total and lemon juice. Heat, but do not boil, until liquid boils off quickly and mixture transforms into dark syrup.
Drop by teaspoonfuls onto pan. Cook until light brown on top. Cool completely. Sprinkle sage over pie. Frost with remaining granules. Serve immediately or let stand 10 minutes before serving.
I used butter instead of oil and I didn't have any garlic powder. I was worried that the salt in the bottle might be too much salt, but it was very easy to beat it down to 1/2 tsp.
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