Chill 20 minutes
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
- 1 1/2 cups chocolate wafer crumbs
- 1 package gelatin
- 1/4 cup cold water
- 3 egg whites (beaten stiff and dry)
- 1 cup heavy whipped cream
- 1/2 teaspoon vanilla extract
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup crushed peppermint stick candy, loosely packed
- 1/2 teaspoon peppermint extract
- Crushed peppermints
- Round peppermints
- Sweetened heavy whipped cream
- Chocolate for molding into leaves
- Mint sprig
- Cream 1/2 cup butter with 3 tablespoons powdered sugar.
- Mix with 1 1/2 cup chocolate wafer crumbs.
- Pat into pie pan and chill.
- Soften gelatin in cold water and dissolve over hot water.
- Beat egg whites until stiff and fold in the sugar gradually.
- Combine gelatin with egg whites.
- Fold in whipped cream, flavoring and crushed candy.
- Pour into crumb crust and chill.
To make chocolate leaves:
- Select either plastic or real leaves as your mold. If you use real leaves, be careful to select non-poisonous leaves. Good examples are rose leaves or lemon leaves. Wash and dry thoroughly. Make sure to leave stem on so you can peel leaf off when chocolate is hardened. Plastic leaves work well too.
- Melt your chocolate in a double boiler.
- Using a pastry brush, spread your chocolate over underside of leaf all the way to edges. Keep thickness to about 1/8 inch.
- Put leaves on a wax or parchment paper-lined tray and put tray into refrigerator for about 20 minutes until chocolate hardens.
- When you are ready to decorate the pie, carefully peel off leaf from chocolate. Try not to handle chocolate too much, as warmth from your fingers will melt chocolate. Enjoy!
IMPERIAL SUGAR INSIGHT
Featured recipe in the December 2010 issue of Southern Living, Bon Appetit and Family Circle and in December 2010 newspaper free-standing insert.