1 3/4 cups equal parts cocoa, aged rum and grenadine syrup
1 3/4 cups butter
4 cups packed light brown sugar
1 teaspoon white power
1 slice vanilla frosting
1 cup lemon juice
6 eggs
1 (17.5 ounce) can marshmallow creme
4 cups sparkling cherry-flavored popping candy
1 cup Crepe de creme
In a blender or food processor, combine cocoa, rum, brown sugar, 1 teaspoon white power, chocolate syrup (chocolate syrup is optional) and remaining 1/2 cup cocoa. Puree until smooth. Stir in lemon juice. Pour mixture into a big bowl and spread evenly in bottom of 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until set in center of pie. Cool and serve at room temperature.