Prep Time: 1 hrs
Cook Time: 1 hrs
Makes: 8 servings
| • | 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour |
| • | 1/2 teaspoon salt |
| • | 1/8 teaspoon ground ginger |
| • | 1/8 teaspoon mace |
| • | 1/2 cup Crisco® All-Vegetable Shortening |
| OR | 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening |
| • | 4 tablespoons ice cold water |
| • | |
| FILLING |
| • | 1 cup sugar |
| • | 1/4 cup cornstarch |
| • | 1 1/4 teaspoons unflavored gelatin |
| • | 3 large egg yolks, lightly beaten |
| • | 1 cup milk |
| • | 1/4 cup butter |
| • | 1/3 cup fresh lemon juice |
| • | 1 (8 oz.) container vanilla yogurt |
| • | |
| CHOCOLATE LAYER |
| • | 1/2 cup Smucker's® Hot Fudge Topping |
| • | 3/4 cup chopped pecans |
| • | Frozen whipped topping (optional), thawed |
| • | Grated lemon peel (optional) |
| 1. | HEAT oven to 450°F. |
| 2. | COMBINE flour, salt, ginger and mace in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water a little at a time, mixing with fork until flour is moistened. Form dough into a ball. |
| 3. | TURN onto lightly floured surface. Flatten and roll dough to form 12-inch circle. Fit into 9-inch pie plate. Trim pastry 1/2 inch beyond edge of pie plate. Fold under extra pastry to build up edge. Flute. Prick bottom and sides of pastry with fork. |
| 4. | BAKE 10 to 12 minutes or until browned. Cool. |
| 5. | COMBINE sugar, cornstarch and gelatin in medium saucepan. |
| 6. | BEAT egg yolks and milk with a wire whisk, stir into gelatin mixture. Let stand 1 minute to soften gelatin. Cook over medium-low heat until mixure thickens and boils; about 8 minutes, stirring constantly. Boil 1 minute. |
| 7. | REMOVE from heat. Stir in butter. Gradually add lemon juice; blend throughly. Pour mixture into large bowl; refrigerate 45 minutes or until mixture mounds when dropped from a spoon. Fold in yogurt. |
| 8. | SPREAD hot fudge topping over bottom of pie crust. Sprinkle with pecans, pressing firmly into sauce. Pour cooled lemon filling over fudge layer. Refrigerate 4 hours or until firm. |
| 9. | GARNISH with frozen whipped topping and grated lemon peel, if desired. |
Nutritional Information Per Serving:
Serving Size (1 slice, 1/8 of pie), Calories 570 (Calories from Fat 270), Total Fat 30g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 100mg, Sodium 260mg, Total Carbohydrate 67g (Dietary Fiber 2g, Sugars 40g), Protein 8g; Percent Daily Value*: Vitamin A 6%, Vitamin C 8%, Calcium 15%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.