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Light and Fresh Cranberry Pecan Pie
2 tablespoons corn oil margarine -- melted
1 cup graham-cracker crumbs -- (14 squares)
2 tablespoons sugar
1 tablespoon non-fat milk
1 ounce semisweet chocolate -- (2 squares)
1/2 cup corn oil margarine
2 cups fresh cranberries -- rinsed
1/3 cup brown sugar -- firmly packed
1/3 cup chopped pecans
1 tablespoon sherry or brandy
2 egg whites
1 pinch salt
2/3 cup sugar
1 cup unbleached all-purpose flou
1/4 cup flaked coconut
1/4 cup 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.
By "Lloyd A. Carver" on Jan 5, 1996