Chocolate Fudge Pie

By Texaschef11

Ingredients

• 1/2 * 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 1 * 1 cup packed brown sugar
• 1/2 * 1/2 cup unsweetened cocoa
• 1 * 1 tablespoon all-purpose flour
• 3/4 * 3/4 cup 2% reduced-fat milk
• 1/3 * 1/3 cup light-colored corn syrup
• 1 * 1 tablespoon butter, melted
• 1 * 1 teaspoon vanilla extract
• 2 * 2 large eggs
• 2 * 2 large egg whites
• 1 * 1 cup frozen fat-free whipped topping, thawed
• 1/2 * 1/2 teaspoon unsweetened cocoa (optional)

Preparation

Step 1

Preheat oven to 350°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. 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.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.
Nutritional Information

Calories:
272 (28% from fat)
Fat:
8.6g (sat 4g,mono 2.7g,poly 1.4g)
Protein:
4.3g
Carbohydrate:
46.5g
Fiber:
1.5g
Cholesterol:
51mg
Iron:
1.2mg
Sodium:
150mg
Calcium:
53mg