Thursday, August 03, 2006

Pie Recipes - #4 - Light and Fresh Cranberry Pecan Pie

~Submitted by Deb A~
Yield: 12 servings

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 flour

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.


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