Grasshopper Pie

In food processor, whirl chocolate wafer cookies until in fine crumbs. With motor running, pour in butter; whirl until crumbs are moistened. Press evenly over bottom and up side of 9-inch (23 cm) pie plate. Bake in centre of 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.

Filling:
Pour milk into large heatproof bowl. Sprinkle gelatin over milk; let soften for 5 minutes. Whisk in egg yolks, sugar and salt. Place over saucepan of simmering water and cook, stirring constantly, until gelatin and sugar are completely dissolved and mixture is smooth, about 8 minutes. Remove from heat; stir in mint and chocolate liqueurs.

In bowl or roasting pan large enough to hold bowl of gelatin mixture, combine enough water and ice cubes to come halfway up side. Nestle bowl of gelatin mixture into ice cube mixture. Stir gelatin mixture often until cold and consistency of raw egg whites, about 10 minutes.

Whip cream until stiff peaks form. Gently stir one-third into gelatin mixture; fold in remainder. Return to ice cube mixture and chill, without stirring, until filling mounds on spoon, about 10 minutes. Scrape over crust, smoothing top. Refrigerate until firm, about 4 hours. (Make-ahead: Cover and refrigerate for up to 1 day.)

Garnish:
Whip cream until stiff peaks form; pipe or dollop attractively over pie. Garnish with chocolate shavings and sugared mint leaves.