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Poinsettia Pie
Author/Submitted by: Treasury of Christmas
Servings: 1
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients: 2
cups
chocolate wafer crumbs 6
tbls.
butter or margarine,
melted
1/8
tsp.
peppermint extract,
optional
3/4
cup
sugar,
divided
1
env
unflavored gelatin 1/3
cup
cold water 3
eggs,
separated
1/3
cup
creme de menthe 1/2
cup
whipping cream,
whipped
chocolate leaves,
recipe follows
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
medium
lemon leaves (these noxtoxic leaves,
(6 to 8)
are available at florist shops)
Directions:
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" <lloyd2@mindspring.com> on Jan 5, 1996
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