- 2 tablespoons corn oil margarine, melted
- 1 cup (14 squares) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon non-fat milk
- 1 ounce (2 squares) semi-sweet chocolate
- ½ cup corn oil margarine
- 2 cups fresh cranberries, rinsed
- ⅓ cup brown sugar, firmly packed
- ⅓ cup pecan pieces
- 1 tablespoon sherry or brandy
- 2 egg whites
- Pinch of sea salt
- ⅔ cups granulated sugar
- 1 cup unbleached all-purpose flour
- ¼ cup flaked coconut
- ¼ cup pecan halves
- Preheat oven to 325ºF.
- 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. Set aside.
- 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 in a preheated oven for 40 to 50 minutes until center does not wiggle. Serve warm.-
Leave a Reply