Instructions: For Crust: Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.

For Filling: Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth.

Transfer custard to large bowl. Whisk in creme de menthe and creme de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.

Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days.

Garnish with shaved chocolates.

This recipe yields 6 to 8 servings.

Comments: Inspired by the creamy mint-chocolate after-dinner drink, grasshopper pie was a hostesss dream: Composed of only a handful of ingredients, it took just minutes to assemble; then it could be stored in the freezer until serving time. Here is an updated rendition - with white chocolate instead of the original marshmallows - that is every bit as cool and minty as its predecessor. Those who dont want a grasshopper-green dessert can substitute clear ("white") creme de menthe for the colored liqueur.

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