CRUST
10 Pecan Sandie cookies
3 Tbsp margarine, melted

Gently crush cookies with a rolling pin.

Place crumbs in a small bowl.

Add melted margarine and press mixture into a 9-inch pie plate.

Set aside.

GERANIUM WATER
6 scented geranium leaves
½ cup water

Place the 6 leaves and the ½ cup water in a microwave-safe bowl.

Cover and microwave for 30 seconds.

Let steep, covered, until cool.

Remove and discard leaves.

Set bowl of geranium water aside.

SUGAR
Scented geranium leaves
Granulated sugar

Pick, wash and thoroughly dry geranium leaves.

No moisture must be on leaves.

Place a thin layer of sugar in the bottom of a container with a lid that seals tightly, slightly bruise the leaves and lay on the sugar.

Sift sugar over leaves to cover them, add another layer of bruised leaves, and so
on until your container is full.

After a week to 10 days, remove the leaves and discard.

Cover the scented sugar tightly and store away from heat and light.

FILLING
1/3 cup scented geranium sugar (same scent as in the water)
1 envelope unflavored gelatin
4 egg yolks
½ cup cooled geranium water
4 egg whites
1/3 cup scented geranium sugar
whipped cream (optional)


In a saucepan, blend 1/3 cup scented geranium sugar and the unflavored gelatin.

Set aside.

In a small bowl, whisk together the egg yolks and ½ cup of the cooled geranium water.

Stir egg mixture into sugar mixture.

Place saucepan on medium heat.

Cook and stir until mixture thickens and coats a spoon.

Beat 4 egg whites until foamy.

On high speed, beat and gradually add 1/3 cup rose geranium sugar until
stiff peaks form.

Gently fold pudding mixture into egg whites and fold until blended.

Pour into crust and chill.

Top with dollops of whipped cream, if desired, and sprinkle scented geranium sugar
around outside edge of pie.

Garnish with fresh leaves and blooms, if desired.
(The Best of Thymes)