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Light and fresh cranberry pecan pie
Artist: _
Categories: Fruits, Light, Low-calorie, Nuts, Tarts & Pies
Yield: 12
Rating: 0
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Ingredients:
CRUST
2 tbspCorn oil margarine, melted
1 cupGraham-cracker crumbs
- (14 squares)
2 tbspSugar
1 tbspNon-fat milk
FILLING
1 ozSemisweet chocolate
- (2 squares)
1/2 cupCorn oil margarine
2 cupFresh cranberries, rinsed
1/3 cupBrown sugar, firmly packed
1/3 cupChopped pecans
1 tbspSherry or brandy
2 Egg whites
Pinch of salt
2/3 cupSugar
1 cupUnbleached all-purpose flou
GARNISH
1/4 cupFlaked coconut
1/4 cupWhole pecans
Procedures:
1Heat oven to 325 degrees.
2To make crust, combine melted margarine, crumbs and sugar in a small bowl.
3Stir in milk to moisten.
4Press firmly in bottom of 10-inch pie pan sprayed with non-stick vegetable coating.
5Melt chocolate and margarine over very low heat.
6Spread berries evenly over crust; sprinkle with brown sugar, chopped nuts and liquor.
7Beat egg whites and salt until frothy.
8Continue beating and gradually add sugar.
9Stir melted mixture and flour into egg whites, pour over cranberries.
10Sprinkle with coconut, decorate with pecans.
11Bake until center does not wiggle, 40 to 50 minutes.
12Serve warm.
13Makes 12 servings
 
 
 
 

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