Grasshopper Pie(One 9-Inch Pie)

• 1 envelope plain gelatin
• 1/4 c. light creme de cacao
• 1/4 tsp. salt
• 1 c. heavy cream, whipped
• 1 (9-inch) chocolate pie crust (see recipe)
• 1/3 c. green creme de menthe
• 3 egg whites
• 1/2 c. sugar
• chocolate curls (for garnish)

1. Soften gelatin in 1/2 cup cold water; dissolve over boiling water in double boiler.
2. Cool.
3. When cool, add both cremes.
4. Beat egg whites until stiff; add salt and sugar and continue beating until the egg whites are very stiff.
5. Lightly fold in the gelatin mixture, then the whipped cream.
6. Turn into the chilled pie shell. If pie shell will not hold all the filling, chill the pie 1/2 hour, then add remainder of filling.
7. Chill until firm; garnish with chocolate curls.

gelatin, light creme, salt, heavy cream, chocolate pie crust, green creme, egg whites, sugar, chocolate curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783001 (may not work)