1 1/2 c. coarsely ground pecans
2 tbsp. all-purpose flour
1 tbsp. honey
1 tbsp. butter, melted

Heat oven to 350 degrees. Combine ingredients and press into a 10 inch pie plate. Bake 10 minutes.

FILLING:

1 1/2 c. cranberry juice
1 c. cranberries, washed and picked over
1/3 c. sugar
2 tbsp. honey
1/4 tsp. salt
1 tbsp. unflavored gelatin
1/2 c. heavy cream, whipped
3 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

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. Serves 8 to 10.