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Light & Fresh Cranberry Pecan Pie

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LIGHT & FRESH CRANBERRY PECAN PIE
 Categories: Low-cal, Fruits/nuts, Pies
      Yield: 12 Servings
 
MMMMM---------------------------CRUST--------------------------------
      2 tb Corn oil margarine, melted
      1 c  Graham-cracker crumbs
           - (14 squares)
      2 tb Sugar
      1 tb Non-fat milk

MMMMM--------------------------FILLING-------------------------------
      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 flou

MMMMM--------------------------GARNISH-------------------------------
    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.
 
MMMMM

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