Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425oF oven until crust is browned, 10 to 15 minutes. Cool on wire rack.
Combine cornstarch, cocoa, Equal® and salt in medium saucepan; stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, about 1 minute.
Beat eggs and egg whites in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; stir in vanilla.
Spread hot filling in baked crust; refrigerate until chilled and set, about 6 hours. Cut into wedges and place on serving plates; garnish each serving with dollop of whipped topping, if desired.
Makes 8 servings.
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188 cal., 7 g pro., 25 g carb., 7 g fat, 60 mg chol., 174 mg sodium
Food Exchanges: 1/2 milk, 1 bread, 1-1/2 fat
50% calorie reduction from traditional recipe