Frango Mint Pie

• 2 c. crushed chocolate wafers
• 3 Tbsp. sugar
• 1/4 c. unsalted (sweet) butter, melted
• 1 Tbsp. unflavored gelatin (1 envelope)
• 6 egg yolks
• 8 Frango mints, melted and cooled (Marshall Fields)
• 1/2 c. Frango mint liqueur
• 2 c. whipping cream
• 1/2 c. coarsely chopped Frango mints (about 12)
• whipped cream

1. Mix chocolate wafers, sugar and butter in bowl.
2. Press into buttered 9-inch pie plate.
3. Bake at 425u0b0 for 10 minutes.
4. Cool completely.
5. Soften gelatin in 1 cup cold water in small saucepan. Cook and stir over low heat until gelatin dissolves, about 5 minutes.
6. Beat egg yolks in large bowl.
7. Whisk gelatin mixture into egg yolks carefully to prevent curdling.
8. Stir in melted mints and liqueur until smooth.
9. Cool until slightly thickened. Whip the cream until stiff; fold into egg mixture.
10. Fold in chopped mints.
11. Refrigerate until beginning to set (10 to 15 minutes).
12. Turn into prepared crust.
13. Refrigerate until set, at least 1 hour.
14. Garnish with dollop of whipped cream and chopped nuts.
15. Makes 8 servings.

chocolate wafers, sugar, butter, unflavored gelatin, egg yolks, frango, frango, whipping cream, frango, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695840 (may not work)