| RECIPE METHOD
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
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,
Recipe reprinted by permission of Crisco®. All rights reserved.