2 c Chocolate Wafer Crumbs
6 tb Butter Or Margarine melted
1/8 ts Peppermint Extract (opt)
3/4 c Sugar, divided
1 Env Unflavored Gelatin
1/3 c Cold Water
3 Eggs, separated
1/3 c Creme De Menthe
1/2 c Whipping Cream, whipped
Chocolate Leaves 1 Round Yellow Candy
———————CHOCOLATE LEAVES——————— 3/4 c White Chocolate Baking
-Bars Or Confectionery -Coating, coarsely chopped Red Food Coloring Shortening 3/4 c Semisweet Chocolate,
-coarsely chopped
————————-EQUIPMENT————————- Pastry Brush 6 md (or 8) Lemon Leaves *
* These Noxtoxic 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. 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. —–