COOKIE CRUST
1 batch Butter Cookies
2 tablespoons butter, melted
Either run the baked cookies through a food processor with the chopping blade inserted or put them in a large zipper bag and crush them with a rolling pin until you have fine crumbs. Put the crumbs and the melted butter in a 9-inch pie plate (I melted my butter in the pie plate in the microwave); mix with a fork until the crumbs are evenly coated with the butter. Press the crumb mixture up the sides and on the bottom to form a crust. Freeze while preparing your pie filling then fill as desired (see my comments below).
Makes 1 9-inch pie crust
Can be frozen
With granular Splenda:
Per 1/6 Crust: 156 Calories; 15g Fat; 4g Protein; 3.5g Carbohydrate; 1.5g Dietary Fiber; 2g net Carbs
Per 1/8 Crust: 117 Calories; 11g Fat; 3g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs
With liquid Splenda:
Per 1/6 Crust: 153 Calories; 15g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb
Per 1/8 Crust: 115 Calories; 11g Fat; 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
I've only used this recipe for no-bake cheesecakes so I'm not sure how well it will do with a baked pie. I don't see why that wouldn't work but be careful not to get the cookies too dark the first time around if you're going to bake your pie. If you're wondering why 1/6 of the crust has the same net carbs as 1/8 of the crust, that's because the counts have been rounded to the nearest half carb. This is the same crust that I used for the Real Key Lime Cheesecake and this time I used it for my It's-a-Snap Cheesecake. Click the photo to see a close-up.
UPDATE 8/10/12: I must have made a mistake when I said to use 4 tablespoons of butter. When I made the recipe today, I ended up with mush instead of crumbs. I've adjusted the amount called for to 2 tablespoons.