Buttermilk Pie with Shortbread Crust

The buttery flavor of Murray Sugar Free® Shortbread sets this crust apart.

Prep Time: 20 minutes
Total Time: 120 minutes
Servings: 8

Nutrition Facts

Servings Per Container About 10

Serving Size 1/10 of Pie (82g)

Amount Per Serving
Calories			200
% Daily Value*
Total Fat		10 g	15 %
	Saturated Fat	5 g	25 %
	Trans Fat	0 g
Cholesterol		75 mg	25 %
Sodium		210 mg	9 %
Total Carb.		27 g	9 %
	Dietary Fiber	1 g	4 %
	Total Sugar	12 g
	Includes g Added Sugar		%
Protein		4 g

Vitamin D	mcg	%
Calcium	mg	4 %
Iron	mg	4 %
Potassium	mg	%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

35 Murray Sugar Free® Shortbread cookies
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.

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