Chocolate Fudge Pie (Lower Fat but You'll Never Know It!)

Ingredients

• 1/2 (15 ounce) package refrigerated pie dough

• 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, lightly beaten
• 2 large egg whites
• 1 cup frozen fat-free whipped topping, thawed
• 1/2 teaspoon unsweetened cocoa

Directions

1. 1

   Preheat oven to 350°F.

2. 2

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

3. 3

   Combine the brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine mik and the next 5 ingredients, stir with a whisk until well-blended. Add milk mixture to brown sugar mixture; stir until combined.

4. 4

   Pour mixture into crust. Bake at 350°F for 40 minutes or just until set. Cool on a wire rack to room temperature. Cover and chill for at least 4 hours. (Resist the temptation to dig in before this!) Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoons cocoa.