The best delicious Light & Fresh Cranberry Pecan Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Light & Fresh Cranberry Pecan Pie recipe today!
Hello my friends, this Light & Fresh Cranberry Pecan Pie recipe will not disappoint, I promise! Made with simple ingredients, our Light & Fresh Cranberry Pecan Pie is amazingly delicious, and addictive, everyone will be asking for more Light & Fresh Cranberry Pecan Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Light & Fresh Cranberry Pecan Pie.
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-CRUST-
2 tb Corn oil margarine, melted
1 c Graham-cracker crumbs
– (14 squares)
2 tb Sugar
1 tb Non-fat milk
FILLING
1 oz Semisweet chocolate
– (2 squares)
1/2 c Corn oil margarine
2 c Fresh cranberries, rinsed
1/3 c Brown sugar, firmly packed
1/3 c Chopped pecans
1 tb Sherry or brandy
2 Egg whites
Pinch of salt
2/3 c Sugar
1 c Unbleached all-purpose flou
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
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