1 1/4 cups sugar-free chocolate wafer cookie crumbs (I prefer sugar-free Oreo cookies)
2 tbsp Splenda Granulated
2 tbsp butter, melted
1 egg white
Preheat oven to 375 degrees.
In a food processor, combine crumbs, Splenda, and butter; pulse until blended. Add the egg white and pulse until moistened.
Press the mixture onto the bottom and up the sides of a 9-inch pie plate.
Bake at 375 degrees 8-10 minutes or until lightly browned. Remove from oven and allow to cool completely before filling with your favorite sugar-free filling.