Categories: Dessert

Ingredients

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

Directions

1. Preheat oven to 350 degrees

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

3. Combine brown sugar, 1/3 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk thru egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

4. Pour mixture into crust. Bake at 350 degrees for 40 minutes or until just set. Cool on a wire rack to romm temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/3 tsp cocoa.

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