Recipe - Light And Fresh Cranberry Pecan Pie

CRUST
2 tablespoon Corn oil margarine, melted
1 cup Grahamcracker crumbs
(14 squares)
2 tablespoon Sugar
1 tablespoon Nonfat milk

FILLING
1 ounce Semisweet chocolate
(2 squares)
One half cup Corn oil margarine
2 cup Fresh cranberries, rinsed
1/3 cup Brown sugar, firmly packed
1/3 cup Chopped pecans
1 tablespoon Sherry or brandy
2 Egg whites
Pinch of salt
2/3 cup Sugar
1 cup Unbleached allpurpose flou

GARNISH
One fourth cup Flaked coconut
One fourth cup 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 10inch pie pan sprayed with nonstick 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini