Sugar Free Cookie Crust
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Why I Love This Recipe
Don't recall where I got this recipe but I've had it for years. I like this for a cheesecake or a pudding pie.
Ingredients You'll Need
2 Tablespoons pecan pieces
1 cup biscuit mix
1/3 cup pitted dates
1 egg white
1 1/2 Tablespoons warm water
1/2 teaspoons vanilla
3 Tablespoons butter
Directions
Preheat oven to 350 degrees.
Use a blender or food processor to chop pecan pieces until finely ground.
Sift biscuit mix, and stir in the pecans.
Set aside.
Use blender or food processor to purée dates, gradually adding egg white and warm water.
Beat several minutes until creamy.
Melt butter, and then stir in date cream and vanilla.
Fold liquid ingredients into biscuit mix.
Stir only until blended.
Spread the moist dough only to the edges of a deep dish 9-inch pie pan.
The crust will be about 1/4 inch thick.
Bake at 350 degrees for 7-10 minutes until slight touches of light brown on edges.
Set aside to cool.
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