1 1/4 c. all-purpose flour
1/2 c. finely chopped pecans (divided)
1/4 c. graham cracker crumbs
1/2 c. plus 2 tbsp. butter flavor Crisco, chilled
1/4 c. cold water
2 tbsp. lemon juice (can use bottled juice)

WHITE CHOCOLATE LAYER:

4 oz. white chocolate
1 tsp. butter flavor Crisco

LEMON FILLING:

1 pkg. (8 oz.) cream cheese, softened
1 c. sweetened condensed milk
3 egg yolks
3/4 c. lemon low-fat yogurt, drained
1/3 c. fresh lemon juice (may use bottled)

MERINGUE:

1/2 c. lemon juice (may use bottled)
1 c. sugar
3 egg whites at room temp.
Grated or shredded white chocolate

For crust: Combine 1/4 cup nuts, graham cracker crumbs and flour. Cut in butter flavor Crisco. Combine water and lemon juice. Toss lightly with fork until dough will form a ball. Roll dough into circle one inch larger than 9 inch pie plate. Flute edges as desired. Prick bottom and sides with fork. Sprinkle remaining nuts over the bottom and refrigerate one hour. Bake 375 degrees for 15-20 minutes. Cool completely.

White chocolate layer: Melt chocolate and shortening in small saucepan on low heat. Drizzle over bottom of crust.

Lemon filling: Beat cream cheese and condensed milk until smooth. Add yolks one at a time. Stir in yogurt and lemon juice. Spoon into crust - refrigerate while preparing meringue.

Meringue: Combine lemon juice and sugar in small saucepan. Cook on medium heat, stirring often, until mixture reaches soft ball stage. Beat egg whites until soft peaks begin to form. Continue beating and pour hot lemon syrup over egg whites. Beat until glossy peaks form. Spread on top of pie. Bake at 375 degrees for 10 minutes or until lightly browned. Garnish with additional white chocolate if desired. Cool, then refrigerate until firm.