-CRUST-
2 tb Corn oil margarine, melted 2 tb Sugar
1 c Graham-cracker crumbs 1 tb Non-fat milk
– (14 squares)
FILLING
1 oz Semisweet chocolate 1 tb Sherry or brandy
– (2 squares) 2 Egg whites
1/2 c Corn oil margarine Pinch of salt
2 c Fresh cranberries, rinsed 2/3 c Sugar
1/3 c Brown sugar, firmly packed 1 c Unbleached all-purpose flou
1/3 c Chopped pecans
GARNISH
1/4 c Flaked coconut 1/4 c 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.
Yields
12 servings