2 c Chocolate
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
1 Round Yellow Candy
3/4 c White Chocolate Baking Bars
Red Food Coloring
3/4 c Semisweet Chocolate, coarsely chopped
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 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.