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Light and Fresh Cranberry Pecan Pie

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Description Edit

Makes 12 servings

Ingredients Edit

Crust Edit

Filling Edit

Garnish Edit

Directions Edit

  1. Heat oven to 325 °F.

Crust Edit

  1. Combine melted margarine, crumbs and sugar in a small bowl.
  2. Stir in milk to moisten. Press firmly in bottom of 10-inch pie pan sprayed with non-stick vegetable coating.

Filling Edit

  1. Melt chocolate and margarine over very low heat.
  2. Spread berries evenly over crust; sprinkle with brown sugar, chopped nuts and liquor.
  3. Beat egg whites and salt until frothy. Continue beating and gradually add sugar.
  4. Stir melted mixture and flour into egg whites, pour over cranberries.
  5. Sprinkle with coconut, decorate with pecans.
  6. Bake until center does not wiggle, 40 to 50 minutes. Serve warm.

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