Grasshopper Pie

Grasshopper Pie

Crust:
1 1/2 cup Chocolate wafer crumbs, fine
1/4 cup Sugar
1/4 cup Unsalted butter
Filling:
1 1/2 tsp Unflavored gelatin
1 1/3 cup Heavy cream, well chilled
1/4 cup Sugar
1/4 cup Green creme de menthe
1/4 cup White creme de cacao
4 large Egg yolks
Garnish:
Mint flavored chocolate, grated

In a bowl, stir together the wafer crumbs, sugar, and butter until the
mixture is combined well. Pat mixture onto bottom and sides of a buttered
9-inch pie plate. Bake in the middle of a preheated 450 degree 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, creme de menthe, creme 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 degrees Fahrenheit
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.

Source:

rec.food.cooking, rec.food.recipes