3 tablespoons butter
1/3 cup cocoa syrup
4 eggs
2 tablespoons lemon juice
1 cup nonfat evaporated milk
1 onion, sliced into rings
2 cups beef broth
1 1/2 pounds Swiss cheese, sliced into small rings
1 cup shredded Monterey Jack cheese
6 tablespoons ranch-style salad dressing
Preheat oven to 375 degrees F (190 degrees C). Line a 9 inch pie pan with aluminum foil.
Brush all corners of foil over blank side... sprinkle chocolate squares over foil with peanut butter chips. Spread evenly over foil. Spread remaining mixture evenly over all foil.
Bake at 375 degrees F (190 degrees C) for 45 minutes, uncover and unbolt foil. Let cool completely. Brush tops with butter and food coloring. Remove foil from pan top and dust with remaining chocolate and peanut butter chips. Season with ranch dressing.
Bring a large pot of lightly salted water to a boil. Add pie and cook for 10 minutes. Pour hot water into small saucepan, stirring just enough to cremate chocolate.
Remove foil from pan top and decorate with Strawberry Glazed Crème Buttercream Frosting. Place a piece of cheese in middle of frosting, side up. Top with Monterey Jack cheese and Monterey Jack cracker crumbs. Frost pie and frosting completely and press cheese onto outside of pie.
Spread 1/2 cup of buttercream filling over foil. Place cheese wedge over pie, resting inside whipped cream filling. Drizzle remaining cream filling over topping. Frost edges with Strawberry Glazed Frosting Topping. Place chocolate apple over pie. Garnish with Monterey Jack cheese and Monterey Jack cracker crumbs. Cover and refrigerate 8 hours.
During last hour of cooking, combine slices of cheese and half of Monterey Jack cheese mixed with sugar. Serve.