1/2 cup margarine, softened
1 pound white sugar
3 tablespoons margarine
2 cups finely chopped peaches
1 cup apricots
1 cup chopped cranberries
1 (9 inch) unbaked pie crust
3 (1 ounce) squares bittersweet chocolate
1 teaspoon lemon juice
1/4 teaspoon orange zest
In a large bowl, cream margarine and sugar. Beat in eggs, 1/2 cup at a time, mixing after each mixing until well blended. Stir in sugar, peaches, apricots, cranberries, chocolate bars and bittersweet chocolate.
Beat the cream cheese and the margarine together in a medium bowl until light and fluffy. Fold in the chocolate syrup or margarine and lemon juice, if desired. Gently fold into the pastry of the pie crust.
Store pie in refrigerator and serve immediately. Refrigerate leftover pie. Top with slices of orange and peaches, if desired.
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