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Light and Fresh Cranberry Pecan Pie

Author/Submitted by:
Servings: 12
Categories: Chocolate / Desserts / Low-Fat/Low-Cal / Pies & Pastries

2  tablespoons  corn oil margarine, melted
1  cup  graham-cracker crumbs, (14 squares)
2  tablespoons  sugar
1  tablespoon  non-fat milk
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
1/4  cup  flaked coconut
1/4  cup  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. By "Lloyd A. Carver" <> on Jan 5, 1996

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