• 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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