It’s so green! It’s so delicate! And so delicious, it will disappear as quickly as if it jumped away when you weren’t looking. And as for people begging you to make it over and over again, this pie has legs!

Chocolate Wafer Crumb Crust

1. 1 cup chocolate wafers (about 16)
4. ¼ cup unsalted butter, melted
5. 1 tsp granulated sugar
6. 1 tsp all-purpose flour

Preheat the oven to 350°
Combine all the ingredients until well blended
Press the crust into a 9 inch pie plate (starting in the center and working outward and upward)
Bake for 15 minutes
Transfer to a wire rack to cool

The Filling

1. 1 ½ tsp unflavored gelatin
2. 1⅓ cup whipping cream
3. ¼ cup superfine sugar
4. 3 tsp crème de menthe
5. ¼ cup white crème de cacao
6. 4 large egg yolks
7. Mint chocolate candy bar, rough chopped

In a large saucepan, sprinkle the gelatin over ⅓ cup of the cream
Set aside for a few minutes
Fill a large bowl with ice and cold water
In the saucepan with the gelatin, whisk to combine the sugar, crème de menthe, crème de cacao, and egg yokes until the gelatin has dissolved
Pour the gelatin mixture into a metal bowl and set the bowl into the ice bath
Chill, stirring occasionally for about 15 minutes, until the mixture starts to thicken
With an electric mixer, beat the remaining 1 cup of cream until stiff peaks form
Gently fold the cream into the gelatin mixture, 1/3 cup at a time, until combined
Pour the filling into the cooled wafer crust and refrigerate for at lest 3 hours until set
Garnish with the chopped candy bar