1 (19 ounce) can white wine
1 (9 inch) unbaked pie crust
1 cup white sugar
1/2 cup shortening
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1/2 lemon, juiced
Preheat oven to 450 degrees F (245 degrees C).
In a large bowl, stir together white wine, sugar and shortening. Combine vanilla and lemon juice in a small saucepan and bring to a gentle boil. Cook mixture over medium heat until well blended, about 30 seconds. Puree into fruit mixture; add honey and remaining 1/2 teaspoon of chocolate extract. Cool, remove from refrigerator.
Spread pureed fruit mixture into crust and place in a 9x13 inch baking sheet. Your pie should be kinky! Layer with whipped topping. Spread remaining mixture over pie. Top with lemon juice and top with whipped topping. Let stand 15 minutes and chill before serving.