Light & Fresh Cranberry Pecan Pie

  • on November 12, 2009
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Ingrients & Directions

2 tb Corn oil margarine, melted
1 c Graham-cracker crumbs
– (14 squares)
2 tb Sugar
1 tb Non-fat milk

1 oz Semisweet chocolate
– (2 squares)
1/2 c Corn oil margarine
2 c Fresh cranberries, rinsed
1/3 c Brown sugar, firmly packed
1/3 c Chopped pecans
1 tb Sherry or brandy
2 Egg whites
Pinch of salt
2/3 c Sugar
1 c Unbleached all-purpose flou

1/4 c Flaked coconut
1/4 c Whole pecans

Heat oven to 325 degrees. To make crust, combine melted margarine,
crumbs and sugar in a small bowl. Stir in milk to moisten. Press
firmly in bottom of 10-inch pie pan sprayed with non-stick vegetable
coating. Melt chocolate and margarine over very low heat. Spread
berries evenly over crust; sprinkle with brown sugar, chopped nuts
and liquor. Beat egg whites and salt until frothy. Continue beating
and gradually add sugar. Stir melted mixture and flour into egg
whites, pour over cranberries. Sprinkle with coconut, decorate with
pecans. Bake until center does not wiggle, 40 to 50 minutes. Serve
warm. Makes 12 servings.

12 Servings

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