Grasshopper Pie

You’ll Need:

1 1/2 cup(s) , Chocolate Wafer Crumbs
1/2 cup(s) , Sugar
1/4 cup(s) , Unsalted Butter
1 1/2 teaspoon(s) , Unflavored Gelatin
1 1/2 cup(s) , Heavy Cream Very Cold
1/4 cup(s) , Green Creme de Menthe
1/4 cup(s) , White Creme de Cacao
4 large, Egg Yolks
0 to taste, Mint Flavored Chocolate

Procedures: In a bowl, stir together the wafer crumbs, 1/4 cup of sugar, and butter until the mixture is combined well.
Pat mixture onto the bottom and sides of a buttered 9-inch pie plate.
Bake in the middle of a preheated 450 F oven for 5 minutes.
Let cool completely.
In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes.
Whisk in the sugar, crème de menthe, crème de cacao, and the egg yolks.
Set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it measures 160 F on a candy thermometer.
Transfer the custard to an ice water bath and stir until it is cooled and thickened.
In another bowl, beat the remaining cream until it holds stiff peaks.
Fold it into the custard thoroughly.
Pour the filling into the crust and chill the pie for at least 4 hours or until it is set.
Sprinkle with grated chocolate and serve

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