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      RECIPE TITLE "Chocolate Oatmeal Pecan Pie with Flaky Yogurt Crust Recipe"
    Source: Crisco®,
    Courtesy of: Cooking.com

    yields Makes One 9-inch pie time--- difficultyeasy

      RECIPE 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

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      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 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.

    Recipe reprinted by permission of Crisco®. All rights reserved.


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