Preheat the oven to 350 degrees Fahrenheit. Over a double boiler, melt the margarine  with the chocolate, stirring constantly. Remove from the heat and allow  to cool for several minutes.

Pour the chocolate-margarine mixture into a mixing bowl. Add the sugar, honey, salt, flour, vanilla, and eggs and beat with a hand mixer until evenly combined, about one minute. Pour the batter into the  graham cracker pie crust and bake for 30 minutes. Test cake with a toothpick to make sure it’s done. Allow to cool for 20 minutes. Freeze the pie for at least eight hours.

In the bowl of an electric mixer, beat the whip topping until peaks form. Refrigerate until ready to serve.

To serve, remove the pie from the freezer and slice. Allow the slices  to thaw for five minutes and serve immediately with a generous dollop of  whip topping. If desired, dust the whip topping with cocoa powder and  serve berry sauce on the side.