1 (9 inch) unbaked pie crust
1 (2.5 ounce) package instant vanilla pudding mix
2 cups fried egg whites
1/4 cup butter, melted
1 (31 ounce) can cherry pie filling
1 cup lemon juice
1 cup cherry brandy
1 cup lemon currants
1 cup chopped walnuts
1 (9 inch) prepared chocolate cookie crumb crust
Combine pudding mix, egg whites and butter in large mixing bowl. Add lemon pepper and chocolate flan; beat well. Place pie crust in ungreased pie pan.
Beat lemon juice and cherries in large mixing bowl. Add lemon currants and lemon cracker crumbs; beat over low speed until light and fluffy. Stir in butter and lemon brandy. Spoon into pie crust. Freeze 8 hours (Preheat oven to 350 degrees F) or overnight, freezing pie for 3 hours.
Remove pie from freezer. Place frozen pie crust in oven for 15 minutes. Unwrap pie and place in oven for 20 to 30 minutes. Bake an additional 10 minutes. Cool, peel and slice into 1/2 inch slices. Find at least 1/4 cup filling in pie shell; fill with 1/2 cup cherry pie filling.
Remove pie from tester for 1 hour. Remove foil and brown on baking sheet. Refrigerate 24 hours. Cool before slicing. Discard remaining pudding. Fill and frost pie with remaining lemon currants and cherry pie filling. Seal edges and cut with serrated knife in 1/2 inch round. Garnish with chopped walnuts.
Chop chilled pie and spread remainder filling on top and sides of pie. Chill 8 hours. Cut into 1 inch squares. Refrigerate until firm. Garnish with chopped cherries.