- 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.
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