Prep Time: 20 minutes
Total Time: 120 minutes
Servings: 8
35 Murray Sugar Free® Shortbread cookies
1 egg white, slightly beaten
3 tablespoons light butter, melted
3/4 cup sugar
3/4 cup Splenda granular (sugar substitute)
1/2 cup light butter, softened
3 eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1/4 teaspoon lemon extract
Finely crush cookies. In medium bowl stir together cookie crumbs and 3 tablespoons butter. Press onto bottom and sides of 9-inch pie plate lightly coated with nonstick cooking spray. (Completely cover entire pie plate. Do not leave any holes in crust.) Refrigerate until ready to use.
In large mixer bowl beat sugar, sugar substitute and 1/2 cup butter on medium speed of electric mixer until combined. Add eggs, one at a time, beating well after each addition.
In small bowl stir together flour and salt. Add to sugar mixture. Beat until combined. Gradually beat in buttermilk and lemon extract.
Pour into crust. Bake at 325°F about 1 hour or until set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.
Servings per container About 10 | |
Serving Size 1 Slice (1/10th of Pie) (126g) | |
Amount Per Serving | |
Calories 200 | |
% of Daily Value | |
Total Fat 10g | 15% |
Saturated Fat 5g | 25% |
Trans Fat 0g | |
Cholesterol 75mg | 25% |
Sodium 210mg | 9% |
Total Carbohydrate 27g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 12g | |
Includes g of Added Sugars | |
Protein 4g | |
Vitamin D mcg | 0% |
Calcium mg | 4% |
Iron mg | 4% |
Potassium mg | |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.