8 Servings
20 Minutes
Allergens
Crumble macaroons in a medium-sized mixing bowl. Combine the macaroon crumbles with melted margarine. Press mixture with your hands into a nine-inch pie plate.
Melt chocolate chips in a double boiler. Stir occasionally until smooth. Pour water into the chocolate and continue stirring until blended. Remove the chocolate from the heat.
Whip the sugar and eggs until thick and pale. Fold the chocolate mixture into sugar-egg mixture.
In the bowl of an electric mixer, beat non-dairy whipped topping until stiff. Fold half the whipped cream into the chocolate mixture.
Pour mixture into the pie crust and decorate with remaining cream. Serve chilled.
Variations:
Butter and dairy whipping cream can easily be substituted for the margarine and non-dairy whipped topping.
