Author/Submitted by: Treasury of Christmas
Pies & Pastries
chocolate wafer crumbs
butter or margarine,
creme de menthe
round yellow candy
white chocolate baking bars or
red food coloring
lemon leaves (these noxtoxic leaves,
(6 to 8)
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.
By "Lloyd A. Carver" <email@example.com> on Jan 5, 1996