Cocoa Pecan Pie - cooking recipe

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

Preparation

Heat oven to 375 deg 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.
Aded all remaining filling ingredients except pecans (corn syrup to egg whites); stir until smooth.
Stir in pecans.
Pour into crust.
Bake at 375 deg 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.