Yield: 1 pie
- 2 c Chocolate
- 6 tb Butter Or
- 1/8 ts
Peppermint Extract (opt)
- 3/4 c Sugar,
- 1 Env
- 1/3 c Cold
- 3 Eggs,
- 1/3 c Creme De
- 1/2 c Whipping
- 1 Round Yellow
3/4 c White
Chocolate Baking -Bars Or Confectionery -Coating,
Red Food Coloring Shortening 3/4 c Semisweet Chocolate, coarsely
- Pastry Brush
- 6 md (or 8)
Lemon Leaves * *
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.
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.