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Chocolate Cookie Crust:

• 2 1/4 cups chocolate cookie crumbs (chocolate graham crackers, nabisco wafers, etc)
• 4 TBSP unsalted butter

Grasshopper Filling:

• 3 TBSP sugar
• 1 package unflavored gelatin
• 1/2 cup creme de menthe
• 4 egg yolks

• 4 egg whites
• 3 TBSP sugar

• 1 cup heavy whipping cream

Sweetened Whipped Cream Topping:

• 1/2 cup heavy whipping cream
• 2 TBSP sugar

Chocolate Ganache Drizzle:

• 75g dark chocolate, chopped
• 1/4 cup heavy whipping cream

Make Crust: Preheat oven to 350°F.

Combine chocolate cookie crumbs and melted butter. Pat into the bottom and up the sides of a 9″ pie shell.

Bake for 15 minutes. Set aside to Cool.

Make Filling: Whisk together sugar, gelatin and creme de menthe in a small saucepan. Whisk in egg yolks. Whisk over medium heat until thickened – about 5-7 minutes. Remove from heat just before the mixture starts to boil (bubbles around the sides of the pan are fine). Transfer to a bowl and let come to room temperature – stirring occasionally.

Beat egg whites until frothy. Gradually add in 3 tablespoons of sugar. Beat until firm peaks. Set aside.

Whip heavy cream in another bowl. Combine cooled creme de menthe mixture with the whipped cream – folding until smooth.

Gently fold egg whites into the creme de menthe/whipped cream mixture until combined. Pour into cooled chocolate crust. You may have filling leftover. Chill.

Make Sweetened Whipped Cream: Beat cream and sugar together until stiff. Top the pie with whipped cream – by piping or spreading. Chill.

Make Ganache Drizzle: Heat heavy cream in a small liquid measuring cup in the microwave until hot but not boiling. Add chopped chocolate and stir until smooth. Drizzle over the chilled pie. Chill until ready to serve.