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.
Preheat oven to 325°F. Line an 8″ square baking pan with a parchment sling – cut one piece of parchment 8″ wide and about 14″ long so it lines the bottom exactly and extends over two of the sides so you can lift out the shortbread easily.
Melt butter and cool slightly.
Process powdered sugar, flour, almond flour and salt in the food processor until mixed well. Pour in melted butter and vanilla extract and pulse until a dough has formed.
Press the dough into the prepared pan – try to make it flat. Using a bench scraper or other straight edge, press the dough around the edges of the pan to even them out. Cut the dough down the middle of the pan so you have two 4″ halves. Now cut the dough perpendicular to that cut into 1″ strips. You will have sixteen 1″ bars.
Bake for about 1 hour 15 minutes, or until the shortbread is dark golden brown.
Sprinkle liberally with granulated sugar and let cool completely.
Lift shortbread out of pan and cut again following the cuts you made before. Be appreciated.