In a high speed blender or food processor, add your cookies and blend until a fine crumb remains. Measure out 1 1/2 cups and place it into a large mixing bowl.
Add the sweetener and melted butter and mix until fully combined. Transfer into an 8 or 9-inch pie pan and press into place. Refrigerate it for at least an hour.
* Peanut butter cookies or almond butter cookies can also be used.TO STORE: Graham cracker crust can be stored in the refrigerator, covered. It will keep well for at least 4 weeks. TO FREEZE: Place the crust in a shallow container (or in the pie tin itself!) and ensure it is completely covered. Place it in the freezer and it will keep well frozen for up to 6 months. Thaw it overnight in the refrigerator before using it.