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