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.

Health

Gallery

Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
10 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

Nutrition Facts

272 calories; calories from fat 28%; fat 8.6g; saturated fat 4g; mono fat 2.7g; poly fat 1.4g; protein 4.3g; carbohydrates 46.5g; fiber 1.5g; cholesterol 51mg; iron 1.2mg; sodium 150mg; calcium 53mg.