Chocolate Oatmeal Pecan Pie with Flaky Yogurt Crust recipe

1 servings

For the crust:

2 cups all-purpose flour

3/4 cup Butter Flavor CRISCO® 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)

Make the crust: Preheat oven to 350 degrees.

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.

Make 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.

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.