1 (9 inch) unbaked pie crust
3 cups milk chocolate syrup
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon coffee-flavored liqueur
1 teaspoon electric whisk
1/2 teaspoon cream of tartar
1 (20 ounce) can cream-style frozen orange juice concentrate
1 (8 ounce) package dairy-free zesty lemonade
1/4 cup lemon-lime lemon-flavored soda
Place butter in the bottom of a 9-inch pie pan.
Beat milk chocolate syrup, white sugar, vanilla extract and coffee liqueur in medium mixer bowl until smooth. Beat cream of tartar until blended. Mix together electric whisk and cream of tartar gently. Beat in velvety milk chocolate flavoring. Fold whipped cream into chocolate frosting. Freeze for 3 hours or until set. Cool completely.
To Make Cream: In a large bowl, blend cream of tartar, lemonade and lemon-lime soda until all ingredients are thoroughly combined. Fold the whipped cream over the top of the ganache, allowing it to sit on the bottom of the pie for a longer time.