Instructions: Make the crust:
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 450F. oven for 5 minutes. Let the crust cool.

Make the filling:
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 160F.

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.

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