Chocolate Fudge Pie

• 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)

1. Preheat oven to 350u0b0.
2. Fit dough into a 9-inch 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 (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.
4. Pour mixture into crust. Bake at 350u0b0 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.

brown sugar, unsweetened cocoa, flour, milk, lightcolored corn syrup, butter, vanilla, eggs, egg whites, unsweetened cocoa

Taken from www.myrecipes.com/recipe/chocolate-fudge-pie-0 (may not work)