|35||Murray Sugar Free® Shortbread cookies
|3 tablespoons||light butter, melted
|3/4 cup||Splenda granular (sugar substitute)
|1/2 cup||light butter, softened
|1/4 cup||all-purpose flour
|1/4 teaspoon||lemon extract
1. 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.
2. 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.
3. In small bowl stir together flour and salt. Add to sugar mixture. Beat until combined. Gradually beat in buttermilk and lemon extract.
4. 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.
NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.
EXCHANGES: 2 starch, 1/2 milk, 1 1/2 fat
Buttermilk Pie with Shortbread Crust
The buttery flavor of Murray Sugar Free® Shortbread sets this crust apart.