Grasshopper Pie

Chocolate Cookie Crumb Pie Shell
25 crisp chocolate wafers (about 2 inches in diameter), broken
1/4 cup butter or margarine, melted

Pie Filling
4 eggs, separated
2 envelopes unflavored gelatine
3/4 cup milk
3/4 cup granulated sugar 1/8 teaspoon salt

1/3 cup green creme de menthe
1/3 cup white creme de cacao
1 1/2 cups heavy cream
green food coloring
shaved chocolate

Prepare pie shell by putting cookies and butter in a blender or food processor; cover and process until coarse crumbs for, stopping frequently and scraping sides down with a rubber spatula if necessary. Then press crumbs evenly over the bottom and up the sides of a 9 inch pie plate. Place in refrigerator to chill.

Make pie filling by putting egg whites into a large bowl. Let stand at room temperature for one hour.

In the top of a double boiler, sprinkle gelatine over milk, let soften for 3 minutes. Add egg yolk, 1/2 cup of the sugar and salt. Beat egg yolk-gelatine mixture with a wire whisk until well blended. Place over double boiler bottom and cook over simmering water, stirring constantly, for about 5 minutes or until gelatine dissolves and mixture thickens slightly and coats the back of a metal spoon.

Remove the double boiler top from bottom and stir in green creme de menthe and white creme de cacao. Set double boiler top in bowl of ice cubes and water; cool, stirring occasionally for 10 to 15 minutes or until the custard mixture is like the consistency of unbeaten egg whites.

Now beat the egg whites with an electric mixer until soft peaks form when beaters are slowly raised. Slowly beat in remaining 1/4 cup sugar; continue beating until stiff peaks form.

In a small bowl, beat heavy cream until stiff peaks form when beaters are lifted.

Fold egg whites, whipped cream and 1 or 2 drops of food color into custard mixture. Pour into the prepared pie shell, mounding high. Sprinkle with shaved chocolate. Refrigerate pie for at least 3 hours or until filling is firm.

Makes 10 servings.