-----FILLING-----
1 1/2 teaspoons plain gelatin
1/4 cup creme de menthe
1/3 cup cream
1/4 cup creme de cacao
4 egg yolks
1/2 cup whipping cream
1/4 cup sugar
Mix the crumbs, 1/4 c sugar and melted oleo. Line pie plate and bake
at 450° for 5 mins. Cool. Soften gelatin in cream over hot water.
Cool. Beat sugar into yolks. Add liquors, Add gelatin and mix well.
Refrigerate for 15 mins until slightly thickened. Whip cream and
fold into thickened gelatin mixture. Pour into cooled cookie crust
and chill until firm. Crushed mint flavored chocolate may be
sprinkled on top.
From the Sharp Hospital, San diego, CA
Christmas Recipe booklet, 1st edition. Circa 1960
