Light and Fresh Cranberry Pecan Pie

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==Description==
Makes 12 servings
== Ingredients ==
=== Crust ===
* 2 tbsp corn oil margarine, melted
* 1 cup graham-cracker crumbs (14 squares)
* 2 tbsp sugar
* 1 tbsp non-fat milk
=== Filling ===
* 1 oz semisweet chocolate (2 squares)
* ½ cup corn oil margarine
* 2 cup fresh cranberries, rinsed
* ⅓ cup brown sugar, firmly packed
* ⅓ cup chopped pecans
* 1 tbsp sherry or brandy
* 2 egg whites
* pinch of salt
* ⅔ cup sugar
* 1 cup unbleached all-purpose flour
=== Garnish ===
* ¼ cup flaked coconut
* ¼ cup whole pecans
== Directions ==
# Heat oven to 325°F.
=== 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. 
=== Filling ===
# 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.
Category:Low calorie Recipes
Category:Pie Recipes