Amount
Ingredient
Preparation



2
cups
chocolate wafer crumbs





6
tablespoons
butter

or margarine, melted



1/8
teaspoon
peppermint extract

(optional)



3/4
cup
sugar

divided



1
envelope
gelatin

unflavored



1/3
cup
water

cold



3
each
eggs

separated



1/3
cup
creme de menthe





1/2
cup
heavy whipping cream

whipped



1
x
chocolate, leaves





1
each
yellow candy

round





---

Chocolate  Leaves



3/4
cup
white chocolate

baking bars, coarsely chopped



1
x
food coloring

red



1
x
shortening





3/4
cup
chocolate

semi-sweet,, coarsely chopped

 -------------------------EQUIPMENT-------------------------
Pastry Brush
6 md (or 8) Lemon Leaves *

* These Noxtoxic Leaves Are Available At Florist Shops.

Preheat oven to 35F.  

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.