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NB: Chocolate Fudge Pie

Source of Recipe

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Chocolate Fudge Pie

Cooking Light - January 2003
Reviews rate this recipe 4.5 of 5 stars.
10 servings (serving size: 1 wedge)

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

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.

One wedge equals: Calories 272 (Calories from fat 28 %); Fat 8.6 g (Satfat 4 g, Monofat 2.7 g, Polyfat 1.4 g); Protein 4.3 g; Carbohydrate 46.5 g; Fiber 1.5 g; Cholesterol 51 mg; Sodium 150 mg