- Pie Crust:
- 20 Murray® Sugar Free Shortbread Cookies, crushed into crumbs
- 3 tablespoons low-calorie maple syrup
- 1 teaspoon canola oil
- 1 egg white, beaten lightly
- Pie Filling:
- 1/4 cup butter
- 1/4 cup light butter
- 3/4 cup granulated sugar
- 3/4 cup granular sucrolose sweetener (such as Splenda®)
- 1/2 cup non-fat dry milk
- 4 tablespoons all-purpose flour
- 1 egg yolk
- 1 1/2 teaspoons lemon extract
- 1 cup nonfat buttermilk
- 1 egg whites, beaten until foamy, but not dry
- Preheat the oven to 325 degrees F. In a mixing bowl, combine all ingredients for the crust. Press into a 9-inch non-stick pie pan. Set aside.
- Cream together the butters with the sugar and Splenda in electric mixer bowl until light and creamy. Add the non-fat dry milk to the butter and mix; beat well.
- Adding one at a time and mix well after each addition, add flour, egg yolk, lemon extract, and buttermilk.
- Fold in the beaten egg whites.
- Pour the filling into the pie shell. Bake for 45 minutes, until pie is firm in center.