Poinsettia Pie
2 cups Chocolate Wafer Crumbs
6 tablespoons Butter Or Margarine melted
1/8 teaspoon Peppermint Extract (optional)
3/4 cup Sugar, divided
1 Envelope Unflavored Gelatin
1/3 cup Cold Water
3 Eggs, separated
1/3 cup Creme De Menthe
1/2 cup Whipping Cream, whipped
Chocolate Leaves
1 Round Yellow Candy
.
CHOCOLATE LEAVES 3/4 cup White Chocolate Baking Bars Or Confectionery
Coating, coarsely chopped Red Food Coloring Shortening 3/4 cup Semisweet
Chocolate, coarsely chopped
EQUIPMENT Pastry Brush 6 md (or 8) Lemon Leaves *
- These Nontoxic Leaves Are Available At Florist Shops.
Preheat oven to 350°F. 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 peaks 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.