| 1 | * these noxtoxic leaves are available at florist shops. |
| 2 | Preheat oven to 350°F. |
| 3 | Combine cookie crumbs, butter and peppermint extract, if desired, in small bowl. |
| 4 | Press onto bottom and up sides of 9 inch pie plate. |
| 5 | Bake 8 minutes. |
| 6 | Cool on wire rack. |
| 7 | Combine ?cup sugar and gelatin in small saucepan. |
| 8 | Add cold water, let stand 1 minute. |
| 9 | Stir over low heat until gelatin is completely dissolved. |
| 10 | Beat egg yolks in small bowl. |
| 11 | Stir about ?cup gelatin mixture into egg yolks, return egg yolk mixture to saucepan. |
| 12 | Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon. |
| 13 | Remove from heat; stir in liqueur. |
| 14 | Cool to room temperature. |
| 15 | Beat egg whites until foamy. |
| 16 | Gradually beat in remaining ?cup sugar; continue beating until soft paks form. |
| 17 | Fold into gelatin mixture. |
| 18 | Gently fold in whipped cream. |
| 19 | Pour into cooled crust. |
| 20 | Refrigerate until firm, 8 hours or overnight. |
| 21 | Prepare chocolate leaves, reserving small amount of melted chocolate. |
| 22 | Arrange chocolate leaves on pie to create poinsettia, using reserved chocolate to attach. |
| 23 | Place yellow candy in center. |
| 24 | Refrigerate until serving time. |
| 25 | Makes 1 9" pie. |
