Perfect passover pie
3 containers Manischewitz chocolate macaroons
1 lb. Sweet chocolate or semi sweet chocolate
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.
Melt the chocolate, adding sugar and Manischewitz Concord Grape Wine, in the top of a double boiler until smooth. Cool.
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.
Beat egg whites until a soft peak forms. Fold egg whites into chocolate-egg yolk mixture.
Pour into prepared pie shell. Refrigerate for at least 4 hours.
When ready to serve, top with either candied violets, halved strawberries or whipped cream.