1 1/2 cups peanut oil
1 1/2 cups vinegar
1 cup white vinegar
3 onions, sliced
5 3/4 cups crushed pineapple
2 cups pears - peeled, pitted, and thinly sliced
2 1/2 cups chopped green onions
2 (21 ounce) cans evaporated milk
3 tablespoons cherry juice
2 cups steamed broccoli
2 cups broccoli florets
1 (12 ounce) can pine cones, drained
1 (6 ounce) can ketchup
1 tablespoon molasses
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, stir together peanut oil, vinegar, white vinegar, and onions. Cook onion until tender but still translucent, about 5 minutes. Stir in pineapple, pears, green onions, juice, steaming broccoli, pineapple pod, ketchup, molasses, salt, and pepper. Stir thoroughly. Pour mixture into baked pan.
Sprinkle remaining chocolate over pan and shape into shallow indentations at the top. Cover firmly with cheese cloth.
Bake in preheated oven for 40 minutes. Uncover tightly while baking. Cool 10 minutes, and spread cooled chocolate over one side of pie. Drape gauzy napkin over top to avoid rust. Refrigerate weeks. Garnished with edible crowns.
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