Chocolate Custard Pie

1 cup chocolate syrup

3/4 cup skim or low-fat milk

1/4 cup sugar

4 eggs

1 teaspoon vanilla

1 (9-inch) prepared chocolate cookie pie crust (6 oz.)

Chocolate whipped cream

In small saucepan, stir together syrup, milk and sugar. Cook over low heat, stirring constantly, until mixture bubbles at edges. Set aside. In medium bowl, beat together eggs and vanilla until well blended. While stirring constantly, slowly pour in heated syrup-milk-sugar mixture. Stir until well combined. Pour into pie crust.

Bake in preheated 350° F oven until knife inserted near center comes out clean, about 40 to 45 minutes. Cool on wire rack. Serve warm or refrigerate and chill thoroughly to serve cold. Top with whipped cream.