Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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
- 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, lightly beaten
- 2 large egg whites
- 1 cup frozen fat-free whipped topping, thawed
- 1/2 teaspoon unsweetened cocoa (optional)
Directions[]
- 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; 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 just until 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.
Yield: 10 servings (serving size: 1 wedge)