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Light and Fresh Cranberry Pecan Pie
Author/Submitted by:
Servings: 12
Categories:
Chocolate
/
Desserts
/
Low-Fat/Low-Cal
/
Pies & Pastries
Ingredients:
-----crust----- 2
tablespoons
corn oil margarine,
melted
1
cup
graham-cracker crumbs,
(14 squares)
2
tablespoons
sugar 1
tablespoon
non-fat milk
-----filling----- 1
ounce
semisweet chocolate,
(2 squares)
1/2
cup
corn oil margarine 2
cups
fresh cranberries,
rinsed
1/3
cup
brown sugar,
firmly packed
1/3
cup
chopped pecans 1
tablespoon
sherry or brandy 2
egg whites 1
pinch
salt 2/3
cup
sugar 1
cup
unbleached all-purpose flou
-----garnish----- 1/4
cup
flaked coconut 1/4
cup
whole pecans
Directions:
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.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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