Ingredients
- Refrigerated pie crust
- 1 cup packed brown sugar
- 1/2 cup unsweetened cocoa
- 1 tbsp. flour
- 3/4 cup 2% milk
- 1/3 cup light colored corn syrup
- 1 tbsp. butter, melted
- 1 tsp. vanilla
- 2 large eggs
- 2 large egg whites
- 1 cup frozen fat-free whipped topping, thawed
- 1/2 tsp. unsweetened cocoa
Preparation
Step 1
Preheat oven to 350 degree
Place dough into a 9 inch pie plate and fold edges under and flute. Place pie plate in freezer until ready to use.
Using a large bowl, mix brown sugar, 1/2 cup cocoa and flour together. Combine milk and 1/3 corn syrup, 1 tbsp. butter, 1 tsp. vanilla, 2 large eggs and 2 large egg whites together and stir with a whisk until thoroughly combined. Add milk mixture to brown sugar mixture and stir until mixed.
Place mixture into crust and place in the oven. Bake at 350 degrees for approximately 40 minutes or until almost set. Remove from heat and allow it to cool on a wire rack to room temperature. Cover and place in the refrigerator to chill for approximately 4 hours or longer. Spread whipped topping evenly over filling and top with 1/2 tsp. of cocoa if desired.