Perfect Passover Pie

Ingredients

Crust

• 3 containers Manischewitz chocolate macaroons
• 1 bottle Manischewitz Concord Grape Wine

Filling

• 1 lb. Sweet chocolate or semi sweet chocolate
• ½ cup sugar
• 6 Tablespoons Manischewitz Concord Grape Wine
• 8 eggs, separated
• 1 teaspoon vanilla

Steps

1. Mash the chocolate macaroons with enough Manischewitz Concord Grape Wine to make a moist consistency. Press into 10" pie pan. Crust should be approximately ¼" thick throughout.
2. Melt the chocolate, adding sugar and Manischewitz Concord Grape Wine, in the top of a double boiler until smooth. Cool.
3. Separate eggs. Add egg yolks, one at a time to the cooled chocolate mixture, beating well after each egg is added. Add vanilla to the chocolate-egg yolk mixture.
4. Beat egg whites until a soft peak forms. Fold egg whites into chocolate-egg yolk mixture.
5. Pour into prepared pie shell. Refrigerate for at least 4 hours.
6. When ready to serve, top with either candied violets, halved strawberries or whipped cream.

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