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Choc Oatmeal Pecan Pie w Yogurt Crust




Source of Recipe


Source: Crisco®


List of Ingredients




For the Crust:

2 cups all-purpose flour

3/4 cup Crisco Butter-Flavor All-Vegetable Shortening

1/4 cup plain yogurt

1 teaspoon salt

1/8 teaspoon baking powder


For the Filling:

2 1-ounce squares unsweetened baking chocolate

1/3 cup butter or stick margarine

1 cup light corn syrup

2/3 cup light brown sugar

3 eggs

1/2 teaspoon salt

2/3 cup quick-cooking oats

2/3 cup pecan halves


For the Garnish:

Freshly whipped, sweetened cream, optional



Recipe



Preheat oven to 350 degrees F.


FOR THE CRUST:
In a large mixing bowl, using a pastry blender or two knives, thoroughly blend all crust ingredients together.


Press crust mixture into bottom and sides of a
9-inch pie plate, leaving about 1/4-inch rim along top edge for crimping. Using tines of a fork, gently press down crust all around top edge of pie plate; set aside


FOR THE FILLING:
In a double boiler, over barely simmering water, melt chocolate and butter; stir with a wooden spoon to combine. Remove from heat and cool to lukewarm on the counter.


Meanwhile, in a medium mixing bowl, using an electric mixer, blend brown sugar, corn syrup, eggs and salt until smooth.


Using a wooden spoon, stir in oats and pecan halves until combined. Add cooled chocolate and butter mixture to the filling and stir well.


TO ASSEMBLE THE PIE:
Transfer filling to the unbaked crust. Bake for
30 to 40 minutes, or until a knife inserted in the center comes out clean. Cool pie on a wire rack.


Serve warm or at room temperature, garnished with whipped cream, if desired.