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.