Cocoa Pecan Pie

Submitted by Sivadmil

"This version of pecan pie includes cocoa, which darkens the color, adds complexity to the flavor and hints at even greater indulgence without, miraculously, adding fat."

 

• Ready In: 2hrs 10mins
• Ingredients: 12
• Serves: 8

ingredients

• 2⁄3 cup all-purpose flour
• 1⁄3 cup graham cracker crumbs
• 1 tablespoon sugar
• 3 tablespoons margarine or 3 tablespoons 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

directions

1. Heat oven to 375 deg F.
2. Spray 9-inch pie pan with nonstick cooking spray.
3. Lightly spoon flour into measuring cup; level off.
4. In medium bowl, combine flour, graham cracker crumbs and sugar; mix well.
5. Add margarine; mix well.
6. Press firmly in bottom and up sides of sprayed pie pan.
7. In large bowl, combine brown sugar and cocoa; mix well.
8. Aded all remaining filling ingredients except pecans (corn syrup to egg whites); stir until smooth.
9. Stir in pecans.
10. Pour into crust.
11. Bake at 375 deg F for 28 to 38 minutes or until center is puffed and knife inserted in center comes out clean.
12. Cool on wire rack for at least 1 hour or until completely cooled.
13. Serve at room temperature or refrigerate until serving time.
14. To serve, spoon or pipe whipped topping around edge of pie.