Ingredients
2/3
cup all-purpose flour
1/3
cup graham cracker crumbs
1
tablespoon sugar
3
tablespoons margarine or butter, melted
1/2
cup firmly packed brown sugar
1/3
cup unsweetened cocoa
1
cup light corn syrup
1 1/2
teaspoons vanilla
1
egg
3
egg whites
1/2
cup coarsely chopped pecans
1/2
cup frozen fat-free whipped topping, thawed
Preparation
Heat oven to 375°F. Spray 9-inch pie pan with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, graham cracker crumbs and sugar; mix well. Add margarine; mix well. Press firmly in bottom and up sides of sprayed pie pan.
In large bowl, combine brown sugar and cocoa; mix well. Add all remaining filling ingredients except pecans; stir until smooth. Stir in pecans. Pour into crust.
Bake at 375°F. for 28 to 38 minutes or until center is puffed and knife inserted in center comes out clean. Cool on wire rack for at least 1 hour or until completely cooled. Serve at room temperature or refrigerate until serving time. To serve, spoon or pipe whipped topping around edge of pie.
