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The Recipe Instructions |
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Ingredients
CRUST
2 tbsp corn oil margarine, melted
1 cup graham-cracker crumbs (14 squares)
2 tbsp sugar
1 tbsp non-fat milk
FILLING
1 oz semisweet chocolate (2 squares)
1/2 cup corn oil margarine
2 cup fresh cranberries, rinsed
1/3 cup brown sugar, firmly packed
1/3 cup chopped pecans
1 tbsp sherry or brandy
2 egg whites
1 pinch of 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.
Servings: 12
Diet Light & Fresh Cranberry Pecan Pie Recipe brought to you by Diet Recipes To-Go
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