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-------------------------EQUIPMENT------------------------- Pastry Brush 6 md (or 8) Lemon Leaves *
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Preheat oven to 350F (180C).
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Combine cookie crumbs, butter and peppermint extract, if desired, in small bowl.
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Press onto bottom and up sides of 9 inch pie plate.
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Bake 8 minutes.
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Cool on wire rack.
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Combine 1/2 cup sugar and gelatin in small saucepan.
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Add cold water, let stand 1 minute.
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Stir over low heat until gelatin is completely dissolved.
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Beat egg yolks in small bowl.
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Stir about 1/4 cup gelatin mixture into egg yolks, return egg yolk mixture to saucepan.
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Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon.
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Remove from heat; stir in liqueur.
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Cool to room temperature.
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Beat egg whites until foamy.
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Gradually beat in remaining 1/4 cup sugar; continue beating until soft paks form.
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Fold into gelatin mixture.
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Gently fold in whipped cream.
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Pour into cooled crust.
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Refrigerate until firm, 8 hours or overnight.
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Prepare Chocolate Leaves, reserving small amount of melted chocolate.
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Arrange chocolate leaves on pie to create poinsettia, using reserved chocolate to attach.
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Place yellow candy in center.
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Refrigerate until serving time.
