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GRASSHOPPER PIE

1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter, melted

1 1/2 teaspoons unflavored gelatin
1 1/3 cups well-chilled heavy cream
1/4 cup sugar
1/4 cup green creme de menthe
1/4 cup white creme de cacao
4 large egg yolks

grated mint-flavored chocolate for garnish

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 4500F. oven for 5 minutes. Let the
crust cool.

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, 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 1600F. on a candy thermometer.
Transfer the bowl to a larger bowl of ice and cold water and stir
the mixture until it is cooled and thickened. In another bowl beat
the remaining 1 cup cream until it holds stiff peaks and fold it
into the creme de menthe mixture thoroughly.

Pour the filling into the crust and chill the pie for 4 hours, or
until is set. Sprinkle the pie with the grated chocolate.

You can use a crust of either cookie or graham cracker crumbs. The
pie should be served chilled.

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