Photography: Randy Mayor; Styling: Jan Gautro
10 servings (serving size: 1 wedge)

This is a great make-ahead dessert as it needs to chill at least 4 hours.

Cool and creamy, you’ll love indulging in this lightened version of chocolate crème pie. Using low-fat milk and replacing half the eggs with egg whites gives the filling a silky finish without all the saturated fat and cholesterol of butter and heavy cream. Dust with unsweetened cocoa powder for an elegant touch and extra antioxidant boost.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Step 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.

Step 4

Pour mixture into crust. Bake at 350° 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.

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