Title: Poinsettia Pie
Categories: Pies, Holidays
Yield: 1 pie
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
* 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.
