---------- Recipe via Meal-Master (tm) v8.02
       Title: Poinsettia Pie
  Categories: Pies, Holidays
       Yield: 1 pie
       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
     3/4 c  Semisweet Chocolate,
            -coarsely chopped
            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
   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.