Light and Fresh Cranberry Pecan Pie

2 tablespoons corn oil margarine, melted
1 cup (14 squares) graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon non-fat milk
1 ounce (2 squares) semi-sweet chocolate
½ cup corn oil margarine
2 cups fresh cranberries, rinsed
⅓ cup brown sugar, firmly packed
⅓ cup Pecan Valley Pecan Pieces
1 tablespoon sherry or brandy
2 egg whites
Pinch of sea salt
⅔ cups granulated sugar
1 cup unbleached all-purpose flour
¼ cup flaked coconut
¼ cup Pecan Valley Pecan Halves

1. Preheat oven to 325ºF.
2. 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. Set aside.
3. Melt chocolate and margarine over very low heat. Spread berries evenly over crust; sprinkle with brown sugar, chopped nuts and liquor.
4. 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.
5. Bake in a preheated oven for 40 to 50 minutes until center does not wiggle. Serve warm.

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