Chef Blakely's Grasshopper Pie

Preheat your oven to 450 degrees F.

Crust
In a bowl combine the chocolate wafer crumbs, sugar, and melted butter. Stir to combine completely and add them to a 9 inch pie dish. Using the back of a measuring cup pat them firmly.

Put the crust into the oven and let it bake for 5 minute. Remove it and allow to cool.

While the crust is cooling make the filling.

Filling

In a saucepan over NO heat add only 1/3 cup of the heavy cream and mix in the gelatin. Let it sit  for 5 minutes to allow the gelatin to bloom.

After 5 minutes add in the sugar, creme de menthe, creme de coco, and egg yolks. Give it a good stir and put it over medium heat. Cook the mixture for 5-7 minutes, stirring often,  until mixture has thickened slightly. You don't want to boil the mixture!

Pour the mixture into a new bowl and put in the refrigerator to let it chill for about 10 minutes.

While the mixture is chilling beat the remaining 1 cup of heavy cream until stiff peaks form.

Add the green mixture to the cream and stir to completely combine. Once fully mixed add it to the cooled crust and put it in the refrigerator to let it chill for 3-4 hours.

Once it's almost time to serve whip the heavy cream, powdered sugar, and vanilla until stiff. Spread on the top of the pie, grate some dark chocolate on the top, and serve!