Light and fresh cranberry pecan pie

12 servings

Ingredients

Quantity Ingredient
2 tablespoons Corn oil margarine, melted
1 cup Graham-cracker crumbs (14 squares)
1 ounce Semisweet chocolate (2 squares)
½ cup Corn oil margarine
2 cups Fresh cranberries, rinsed
⅓ cup Brown sugar, firmly packed
⅓ cup Chopped pecans
¼ cup Flaked coconut
2 tablespoons Sugar
1 tablespoon Non-fat milk
1 tablespoon Sherry or brandy
2 Egg whites
Pinch of salt
⅔ cup Sugar
1 cup Unbleached all-purpose flou
¼ cup Whole pecans

Directions

CRUST

FILLING

GARNISH

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.

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