2 1/2 cups all-purpose flour
2 1/4 cups white sugar
1/3 cup butter, softened
1/2 cup unsweetened cocoa powder
3 cups fresh strawberries with juice
1/2 cup sifted butter
1 (3 ounce) can sliced dates
1 1/2 teaspoons cream of tartar
1 egg, beaten
1/2 cup chopped dates; chop
1 cup dark currant tea
1 (8 ounce) package white chocolate chips
1 cup chopped pecans
2 (3 ounce) packages instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Lightly grease 3-inch round cake pans.
In a large glass or metal mixing bowl, beat together sugar and butter until well combined. Beat in cocoa and beat in the 1/2 cup strawberries and sifted butter. Mix in dates and cream of tartar. Pat mixture into the prepared pans.
Bake in preheated oven for 45 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. Melt chocolate chips; pour over top of pie.
In a large bowl, mix pudding mix with pecans and pudding. Spread evenly over chocolate layer. Beat with egg and dates; sprinkle with cream of tartar. Chill pie overnight.
When pie is cool, transfer to a second large bowl. Mix white chocolate chips with chopped pecans; spread mixture between pie crusts.
When top has cooled completely, put crushed pineapple over cooled pie in third dish and spoon whipped cream.