Serves: 8
Total Calories: 360

Crust:
1 1/2 cups pecans coarsely ground
2 tablespoons flour
1 tablespoon honey
1 tablespoon butter melted
* See note below.
* Part two.
1 1/2 cups cranberry juice
1 cup cranberry washed and picked over
1/3 cup sugar
2 tablespoons honey
1/4 teaspoon salt
1 tablespoon unflavored jello
1/2 cup cream whipped
3 eggs white
1/4 teaspoon cream of tartar
1/4 cup sugar

* Heat oven to 350° F. Combine ingredients and press into a 10-inch pie plate. Bake 10 minutes. Filling:
*Combine 1 cup cranberry juice, cranberries, and 1/3 cup sugar in saucepan. Cook over medium heat for 10 minutes or until berries soften. Cool. Combine honey, salt, and remaining 1/2 cup cranberry juice in separate saucepan. Sprinkle gelatin over top let soften 5 minutes. Heat, stirring constantly, until gelatin is thoroughly dissolved, about 5 minutes. Cool. Add cooked cranberries and juice to cooled mixture mix well. Set pan over bowl of ice cubes and stir occasionally until gelatin thickens just enough to mound when dropped from a spoon. Fold in whipped cream. Beat egg whites until frothy add cream of tartar and continue beating until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 10 minutes. Fold into cranberry mixture. Spoon into cooled, baked shell and chill several hours until set.

Nutritional Facts:

Serves: 8
Total Calories: 360
Calories from Fat: 186

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