Cocoa Pecan Pie

• all-purpose flour↗2⁄3 cup
• graham cracker crumbs↗1⁄3 cup
• sugar↗1 tablespoon
• margarine or butter, melted↗3 tablespoons
• brown sugar1⁄2 cup

  firmly packed

• unsweetened cocoa↗1⁄3 cup
• light corn syrup↗1 cup
• vanilla↗1 1⁄2 teaspoons
• egg↗1
• egg whites↗3
• pecans↗1⁄2 cup

  coarsely chopped

• frozen fat-free whipped topping, thawed1⁄2 cup

Step-by-step instructions

1. 1

   Heat oven to 375 deg F.

2. 2

   Spray 9-inch pie pan with nonstick cooking spray.

3. 3

   Lightly spoon flour into measuring cup; level off.

4. 4

   In medium bowl, combine flour, graham cracker crumbs and sugar; mix well.

5. 5

   Add margarine; mix well.

6. 6

   Press firmly in bottom and up sides of sprayed pie pan.

7. 7

   In large bowl, combine brown sugar and cocoa; mix well.

8. 8

   Aded all remaining filling ingredients except pecans (corn syrup to egg whites); stir until smooth.

9. 9

   Stir in pecans.

10. 10

    Pour into crust.

11. 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. 12

    Cool on wire rack for at least 1 hour or until completely cooled.

13. 13

    Serve at room temperature or refrigerate until serving time.

14. 14

    To serve, spoon or pipe whipped topping around edge of pie.