Grasshopper Pie

• 1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
• 1/4 cup sugar
• 1/2 stick (1/4 cup) unsalted butter, melted
• 1 1/2 teaspoons unflavored gelatin
• 1 1/3 cups well-chilled heavy cream
• 1/4 cup sugar
• 1/4 cup green creme de menthe
• 1/4 cup white creme de cacao
• 4 large egg yolks
• grated mint-flavored chocolate (available at specialty foods shops) for garnish

1. In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450F.
2. oven for 5 minutes.
3. Let the crust cool.
4. In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes.
5. Whisk in the sugar, the creme de menthe, the creme de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160F.
6. on a candy thermometer.
7. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened.
8. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the creme de menthe mixture thoroughly.
9. Pour the filling into the crust and chill the pie for 4 hours, or until is set.
10. Sprinkle the pie with the grated chocolate.

chocolate wafer crumbs, sugar, unsalted butter, unflavored gelatin, well, sugar, green creme, white creme, egg yolks, chocolate

Taken from www.epicurious.com/recipes/food/views/grasshopper-pie-11030 (may not work)