Creamy Rhubarb Pie

Directions

Thaw rhubarb, if frozen, but do not drain.

Prepare and roll out pastry for single crust pie as directed.

Line a 9 inch pie plate with pastry.

Trim and flute edge of pastry.

Do not prick shell.

For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.

Add rhubarb (and juice, if thawed), then gently toss until coated.

Transfer to pastry shell.

Combine ⅓ cup flour and brown sugar.

Cut in butter until crumbly.

Stir in pecans.

Sprinkle crumb mixture on top of pie.

Cover edge of pie with foil.

Bake in a 375 degree F oven 25 minutes more or until pie appears nearly set in center when gently shaken.

Cool on a wire rack.

Refrigerate within 2 hours; cover for longer storage.