Serves: 8
Total Calories: 248
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.
This Buttermilk Pie with Shortbread Crust recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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