1 (9 inch) pie crust, baked
2 1/2 cups milk chocolate syrup
1/3 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon butter
4 cups white sugar
1 tablespoon margarine
1 (6 ounce) can evaporated milk
1 (3 ounce) can whole berry cranberry juice concentrate, divided
Preheat oven to 350 degrees F (175 degrees C).
Place chocolate syrup, white sugar and vanilla in large bowl. Stir in salt, egg, vanilla and 1 cup flour. Mix thoroughly then pour batter into pie shell.
Bake in preheated oven for 35 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely.
While cream is in oven, melt butter in small saucepan. Stir in 2 tablespoons margarine and sugar. Beat until smooth, then pour mixture over cream. Chill in refrigerator.
Beat cream mixture into cranberry pie filling. Chill until completely cool.