Grasshopper Pie

Directions

1. 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. 2
   oven for 5 minutes.
3. 3
   Let the crust cool.
4. 4
   In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes.
5. 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. 6
   on a candy thermometer.
7. 7
   Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened.
8. 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. 9
   Pour the filling into the crust and chill the pie for 4 hours, or until is set.
10. 10
    Sprinkle the pie with the grated chocolate.