Light and Fresh Cranberry Pecan Pie

Description
Makes 12 servings

Crust

 * 2 tbsp corn oil margarine, melted
 * 1 cup graham-cracker crumbs (14 squares)
 * 2 tbsp sugar
 * 1 tbsp non-fat milk

Filling

 * 1 oz semisweet chocolate (2 squares)
 * ½ cup corn oil margarine
 * 2 cup fresh cranberries, rinsed
 * ⅓ cup brown sugar, firmly packed
 * ⅓ cup chopped pecans
 * 1 tbsp sherry or brandy
 * 2 egg whites
 * pinch of salt
 * ⅔ cup sugar
 * 1 cup unbleached all-purpose flour

Garnish

 * ¼ cup flaked coconut
 * ¼ cup whole pecans

Directions

 * 1) Heat oven to 325°F.

Crust

 * 1) Combine melted margarine, crumbs and sugar in a small bowl.
 * 2) Stir in milk to moisten. Press firmly in bottom of 10-inch pie pan sprayed with non-stick vegetable coating.

Filling

 * 1) Melt chocolate and margarine over very low heat.
 * 2) Spread berries evenly over crust; sprinkle with brown sugar, chopped nuts and liquor.
 * 3) Beat egg whites and salt until frothy. Continue beating and gradually add sugar.
 * 4) Stir melted mixture and flour into egg whites, pour over cranberries.
 * 5) Sprinkle with coconut, decorate with pecans.
 * 6) Bake until center does not wiggle, 40 to 50 minutes. Serve warm.