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Light & Fresh Cranberry Pecan Pie

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Recipe

 

Yield

12 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
crust
2 tablespoons margarine
melted
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1 cup graham cracker crumbs
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2 tablespoons sugar
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1 tablespoon milk, skim
filling
1 ounce semi-sweet chocolate
null, null
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½ cup margarine
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2 cups cranberries
fresh, rinsed
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cup brown sugar
firmly packed
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cup pecans
chopped
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1 tablespoon sherry
or brandy
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2 each egg whites
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1 pinch salt
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cup sugar
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1 cup unbleached all-purpose flour
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garnish
¼ cup coconut
flaked
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¼ cup pecans
whole
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Ingredients

Amount Measure Ingredient Features
crust
3E+1 ml margarine
melted
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237 ml graham cracker crumbs
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3E+1 ml sugar
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15 ml milk, skim
filling
28.9 ml/g semi-sweet chocolate
null, null
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118 ml margarine
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473 ml cranberries
fresh, rinsed
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79 ml brown sugar
firmly packed
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79 ml pecans
chopped
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15 ml sherry
or brandy
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2 each egg whites
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1 pinch salt
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158 ml sugar
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237 ml unbleached all-purpose flour
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garnish
59 ml coconut
flaked
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59 ml pecans
whole
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 15629% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 4%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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