1 (18.25 ounce) package dough for a 9 inch double crust pie
1 (9 inch) prepared chocolate cherry pie crust
1 (4 ounce) can sliced fresh strawberries with juices
2 eggs
1 (3 ounce) can frozen pear juice concentrate, thawed
1/2 cup white sugar
1/2 teaspoon coffee liqueur
1/4 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.
On a large sheet of waxed paper, pattern the outline of the pie crust. Cut out 1/4 inch strips of pie crust and place them flat evenly on the prepared pan. Preheat oven to 250 degrees F (120 degrees C). Bake for 8 hours, or until crust is golden brown. Cool slightly.
In a small bowl, whip egg whites until frothy. In a small bowl, beat the strawberries tight to ensure that they do not stick. Mix sugar and flour into egg whites. Fold cranberry mixture into pie crust.
Whip egg whites into cream of tartar. Mix 1/2 cup sugar with 1/2 teaspoon coffee liqueur, then mix evenly with cream of tartar. Fold over edge of pie so that a few seeds at the top are visible. Place on the bottom and side of pan. Place on a cake serving plate, or roll into a portion.
Brush fruit with syrup. Garnish with pecans. Serve warm.