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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Low fat and low calorie are not words that would normaly come out of your mouth when speaking of a pie. Purse your lips for this chocolate pie because it is LF, LC. Taken from Cooking Light 2004 edition. Ingredients:
1/2 (15 oz) package refrigerated pie dough (such as pillsbury) |
1c brown sugar, packed |
1/2c cocoa, unsweetened |
1t all-purpose flour |
3/4c 2% reduced-fat milk |
1/3c light-colored corn syrup |
1t butter, melted |
1t vanilla extract |
2 large eggs, lightly beaten |
2 large egg whites |
1c frozen fat-free whipped topping, thawed |
1/2t cocoa, unsweetened, optional |
Directions:
1. Preheat oven to 350*.
2. Fit dough into a 9 pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.
3. 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.
4. Pour mixture into crust. Bake at 350* for 40 minutes or until just set. Cool on 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.
5. Serving size; 1 wedge; 272 calories; 28% from fat.
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