Chocolate Fudge Pie

This is a great make-ahead dessert as it needs to chill at least 4 hours.

Yield: 10 servings (serving size: 1 wedge)

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)

Preparation

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