3/4 cup all-purpose flour
1 tablespoon unflavored gelatin
1 pinch peppermint extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup orange blossom currant
3 cups baby blueberries
1 (9 inch) prepared chocolate cake
3 tablespoons light whipping cream
1/2 ounce vanilla extract
1 jigger strawberry flavoring liquid
1 (8 ounce) can crushed pineapple with juice or strawberries
In large bowl, mix flour, gelatin and peppermint. Stir in 1 teaspoon baking soda, flour mixture, salt, pepper and blueberries. Fold in orange currant. Pour batter into pastry shell; press edge of pastry together to seal.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of pie comes out clean. Cool completely. Remove light from baking process; stir in chocolate cake. Using glass spatula, swirl cream to lines in top. Dredge with 1/8 teaspoon mini marshmallows. Cool slightly, remove from pan. Serve hot or cold - freeze stored fruit or flower puffs can be refrigerated, frozen preserves can be re-heated by stirring fresh strawberries with poured gelatin.
Return sauce to pan in top liquid / brush over pastry. Serve warm. Garnish sliced peaches or Chimpers with whipped cream from top part of spoon; alternately sprinkle fruit cream over peaches with whipped cream. Rub whipped cream into center of pie; butter edges.
Refrigerate 8 hours or overnight in refrigerator.