Preheat oven to 375 degrees.
In a large bowl whisk together the eggs.
Add the next 9 ingredients and whisk until well combined.
Pour the pecan mixture into the deep dish pie shell. Set aside.
Use a paring knife to cut out 8 large petal shapes and 5 small petal shapes from the second pie crust.
Use a Wilton #12 round tip to cut out 5-7 berries from the pie crust.
Use a paring knife to vein the petals, being careful not to cut all the way through.
In a small bowl or paper cup, mix together the egg and water,
Divide the egg wash into three small bowls, and color each bowl with either red, green or yellow gel color. Mix well.
Use a clean paint brush to paint 5 large petals and 5 small petals with red.
Clean the paint brush with water and paint 3 large petals green.
Clean the paint brush with water and paint the round dots yellow.
Assemble the poinsettia on top of the pecan pie starting with the 4 outer green leaves and work your way to the 5 larger petals and then the small petals and finish by placing the berries in the center of the poinsettia.
Place the pie on a baking sheet and bake in a preheated oven for 30-35 minutes (or until the pie is set in the middle).
Remove the pie from the oven and cool on a wire rack.
Slice and serve warm or at room temperature.
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