Grasshopper Chiffon Pie

• 1 13 cups crushed chocolate wafers
• 14 cup sugar
• 14 cup softened butter or 14 cup margarine
• 1 (6 ounce) package lime Jell-O gelatin
• 4 tablespoons sugar
• 18 teaspoon salt
• 2 cups boiling water
• 34 cup cold water
• 13 cup green creme de menthe
• 13 cup Creme de Cacao
• 1 teaspoon vanilla
• 1 egg white
• 1 cup whipping cream

1. Combine first three ingredients and mix well.
2. Press firmly over bottom and sides of 9" pan.
3. Chill at least 1 hour or bake 8 minutes and chill before filling.
4. Dissolve jello, 2 T sugar and salt in boiling water.
5. Add cold water, liqueurs and vanilla.
6. Chill until slightly thick.
7. Beat egg white until foamy.
8. Add remaining sugar gradually, continuing to beat until egg is stiff and glossy and meringue stands in shiny soft peaks.
9. Whip cream until stiff.
10. Measure 1/2 c jello mixture and set aside.
11. Fold meringue and whipped cream into reaminin jello mixture and chill until thick.
12. Spoon into crust.
13. Drizzle reserved clear jello over top of pie.
14. Pull spoon through filling in zig-zag to marble.
15. Chill until firm.
16. Garnish with chocolate curls.

chocolate wafers, sugar, butter, sugar, salt, boiling water, cold water, green creme, cacao, vanilla, egg, whipping cream

Taken from www.food.com/recipe/grasshopper-chiffon-pie-175715 (may not work)