2 c Chocolate Wafer Crumbs
6 tb Butter Or Margarine melted
1/8 ts Peppermint Extract (opt)
3/4 c Sugar, divided
1 Env Unflavored Gelatin
1/3 c Cold Water
3 Eggs, separated
1/3 c Creme De Menthe
1/2 c Whipping Cream, whipped
Chocolate Leaves
1 Round Yellow Candy
-CHOCOLATE LEAVES-
3/4 c White Chocolate Baking
-Bars Or Confectionery
-Coating, coarsely chopped
Red Food Coloring
Shortening
3/4 c Semisweet Chocolate,
-coarsely chopped
EQUIPMENT
Pastry Brush
6 md (or 8) Lemon Leaves *
* These Noxtoxic Leaves Are Available At Florist Shops.
Preheat oven to 350F. Combine cookie crumbs, butter and peppermint
extract, if desired, in small bowl. Press onto bottom and up sides of
9 inch pie plate. Bake 8 minutes. Cool on wire rack.
Combine 1/2 cup sugar and gelatin in small saucepan. Add cold water,
let stand 1 minute. Stir over low heat until gelatin is completely
dissolved. Beat egg yolks in small bowl. Stir about 1/4 cup gelatin
mixture into egg yolks, return egg yolk mixture to saucepan. Cook
over low heat, stirring constantly, until thick enough to coat the
back of the spoon. Remove from heat; stir in liqueur. Cool to room
temperature.
Beat egg whites until foamy. Gradually beat in remaining 1/4 cup
sugar; continue beating until soft paks form. Fold into gelatin
mixture. Gently fold in whipped cream. Pour into cooled crust.
Refrigerate until firm, 8 hours or overnight.
Prepare Chocolate Leaves, reserving small amount of melted chocolate.
Arrange chocolate leaves on pie to create poinsettia, using reserved
chocolate to attach. Place yellow candy in center. Refrigerate until
serving time. Makes 1 9″ pie.
Yields
1 Pie