Chocolate Fudge Pie (Lower Fat but You'll Never Know It!)
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 10
ingredients
- 0.5 (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
- Preheat oven to 350°F.
- Fit one sleeve of dough into a 9-inch pie plate. Fold edges under, flute. Place pie plate in freezer until ready to use.
- 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.
- 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.
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RECIPE SUBMITTED BY
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