Chocolate Fudge Pie (Lower Fat but You'll Never Know It!)

• 0.5 (15 ounce) package refrigerated pie dough
• 1 cup packed brown sugar
• 12 cup unsweetened cocoa
• 1 tablespoon all-purpose flour
• 34 cup 2% low-fat milk
• 13 cup light 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
• 12 teaspoon unsweetened cocoa

1. Preheat oven to 350F.
2. Fit one sleeve of dough into a 9-inch pie plate.
3. Fold edges under, flute.
4. Place pie plate in freezer until ready to use.
5. Combine the brown sugar, 1/2 cup cocoa, and flour in a large bowl.
6. Combine mik and the next 5 ingredients, stir with a whisk until well-blended.
7. Add milk mixture to brown sugar mixture; stir until combined.
8. Pour mixture into crust.
9. Bake at 350F for 40 minutes or just until set.
10. Cool on a wire rack to room temperature.
11. Cover and chill for at least 4 hours.
12. (Resist the temptation to dig in before this!)
13. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoons cocoa.

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

Taken from www.food.com/recipe/chocolate-fudge-pie-lower-fat-but-youll-never-know-it-181138 (may not work)