Light And Fresh Cranberry Pecan Pie

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Dairy, Eggs		Fruits/nuts, Low-cal, Pies	12	Servings

INGREDIENTS

2	T	Corn oil margarine, melted
1	c	Graham-cracker crumbs
		14 squares
2	T	Sugar
1	T	Non-fat milk
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	T	Sherry or brandy
2		Egg whites
		Pinch of salt
2/3	c	Sugar
1	c	Unbleached all-purpose flou
1/4	c	Flaked coconut
1/4	c	Whole pecans

INSTRUCTIONS

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

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”