Recipe

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• 0.5 (15 oz) package refrigerated pie dough
• 1 cup packed brown sugar
• 1/2 cup unsweetened cocoa
• 1 tbsp all-purpose flour
• 3/4 cup 2% low-fat milk
• 1/3 cup light corn syrup
• 1 tbsp butter, melted
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 2 large egg whites
• 1 cup frozen fat-free whipped topping, thawed
• 1/2 tsp unsweetened cocoa

• 1 Preheat oven to 350°F.
• 2 Fit one sleeve of dough into a 9-inch pie plate. Fold edges under, flute. Place pie plate in freezer until ready to use.
• 3 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.
• 4 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.