Grasshopper Pie
Ingredients:
| 2 | cups chocolate wafer crumbs |
| ⅓ | cup butter, melted |
| 1 | tablespoon gelatin |
| ½ | cup sugar, divided |
| ⅛ | teaspoon salt |
| ½ | cup cold water |
| 3 | eggs, separated |
| ¼ | cup creme de menthe |
| ¼ | cup creme de cacao |
| 1 | cup heavy cream, whipped |
Set aside ½ cup of chocolate wafer crumbs. Stir melted butter into remaining wafer crumbs. Press into the bottom and side of a 9‑inch pie plate.
Dissolve gelatin, ¼ cup sugar, and salt in ½ cup of cold water. Beat egg yolks, and stir into gelatin. Cook mixture in a double boiler over hot water until thick. Cool. Add creme de menthe and creme de cacao. Whisk until mixture is consistency of egg whites.
Beat egg whites until stiff, adding remaining ¼ cup of sugar. Fold into gelatin mixture. Fold in whipped cream. Pour into pie plate. Sprinkle with remaining chocolate wafer crumbs. Chill overnight.