- 10
Ingredients
- 1/2 (15-ounce) package refrigerated pie crust
- 1 cup packed brown sugar
- 1/2 cup unsweetened cocoa
- 1 tablespoon all-purpose flour
- 3/4 cup 2% low-fat milk
- 1/3 cup light corn syrup
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 1 cup Cool Whip Lite®, thawed
- 1/2 teaspoon unsweetened cocoa (optional)
Preparation
Step 1
1. Preheat oven to 350`.
2. Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.
3. Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl.
4. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.
5. Pour mixture into crust. Bake at 350` for 40 minutes or until just set. Cool on a wire rack to room temperature.
6. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.
Notes: Very good - but did not serve as directed ... pie fell out of fridge soon after going in. Salvaged remains by putting into sprayed ramekins, then baking about 10-15 mins in a water bath before serving with ice cream and whipped cream. Maybe a bit too sweet - cut down on sugar a bit next time.