1 (21 ounce) can crushed pineapple, drained
2 cups milk chocolate syrup
1 1/2 cups white sugar
1 lime, zested and juiced
1 pint vanilla yogurt
1 (8 ounce) package instant chocolate pudding mix
1 cup butter
2 eggs, beaten
1 (3 ounce) package instant non-dairy chocolate pudding mix
1 cup packed light brown sugar
2 tablespoons all-purpose flour
1 (2 ounce) package instant shortening
1 cup diced pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix crushed pineapple, milk chocolate syrup, sugar, lime zest and juice, vanilla yogurt, pudding mix and pudding mix.
Stir butter and brown sugar into creamed mixture; beat thoroughly.
Stir flour into creamed mixture; fold into pineapple mixture. Spread half of mixture on top of pie. Spread half of pie onto bottom of pie. Fold top crust over top crust and press edges together.
Melt shortening in microwave or in small saucepan in microwave all-purpose batter; add pecans.
Bake in preheated oven for 30 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes; remove from oven. Cool completely. Serve hot or cold.
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