Light & Fresh Cranberry Pecan Pie
Yield
12 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 2 | tablespoons |
margarine
melted |
*
|
| 1 | cup |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
milk, skim
|
|
| filling | |||
| 1 | ounce |
semi-sweet chocolate
null, null |
|
| ½ | cup |
margarine
|
*
|
| 2 | cups |
cranberries
fresh, rinsed |
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
pecans
chopped |
|
| 1 | tablespoon |
sherry
or brandy |
|
| 2 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| ⅔ | cup |
sugar
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| garnish | |||
| ¼ | cup |
coconut
flaked |
*
|
| ¼ | cup |
pecans
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 3E+1 | ml |
margarine
melted |
*
|
| 237 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
milk, skim
|
|
| filling | |||
| 28.9 | ml/g |
semi-sweet chocolate
null, null |
|
| 118 | ml |
margarine
|
*
|
| 473 | ml |
cranberries
fresh, rinsed |
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
pecans
chopped |
|
| 15 | ml |
sherry
or brandy |
|
| 2 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| 158 | ml |
sugar
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| garnish | |||
| 59 | ml |
coconut
flaked |
*
|
| 59 | ml |
pecans
whole |
|
Directions
Heat oven to 325℉ (160℃).
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.
