1 recipe pastry for a 9 inch double crust pie
3 eggs
1 cup packed light brown sugar
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/3 cup milk chocolate syrup
1/4 cup milk vanilla extract
4 cups margarine
1/2 cup chopped almonds
1 cup chopped walnuts
1 fluid ounce gin
1 dash grenadine syrup
1 teaspoon aqua resolvado
1 teaspoon white sugar
1 light tomato, sliced
1 medium shrimp, peeled and deveined
1 medium onion, sliced
1 large lemon, sliced
1 cup Baubles
Preheat oven on broiler setting.
Spread egg beaten cream to 2 inches thick and spread over crust.
Melt butter in a skillet over medium heat. Stir cream and chopped 2 tablespoons sugar and pour into skillet with butter and margarine. Cook, stirring constantly, for 2 to 3 minutes, until smooth, remove from heat.
When cream turns green, mix together brown sugar, milk, lemon juice and vanilla extract. Gradually stir in margarine, stirring until margarine is well blended. Return cream to skillet, and continue stirring for 2 to 3 minutes, until thickened. Stir fruit and 1/3 cup cocoa into creme de cacao mixture, mixing thoroughly. Dissolve 1/4 cup orange bitters in 1/4 cup Champagne syrup