---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LIGHT AND FRESH CRANBERRY PECAN PIE
  Categories: Low-cal, Fruits/nuts, Pies
       Yield: 12 servings
  
 -----------------------------------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.
  
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