Chocolate Oatmeal Pecan Pie with Flaky Yogurt Crust

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

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.

Makes One 9-inch pie
Source: CriscoŽ