2 (3 oz.) pkgs. lime Jello
4 tbsp. sugar
1/8 tsp. salt
2 c. boiling water
3/4 c. cold water
2/3 c. creme de menthe (green)
1 tsp. vanilla
1 egg white
2 c. Cool Whip
2 (9" - 10") chocolate crumb crusts

Dissolve Jello, 2 tablespoons sugar and salt in boiling water. Add cold water, creme de menthe and vanilla. Chill until slightly thickened. Beat egg white until foamy. Gradually add remaining sugar, beating after each addition until blended. Then beat meringue until it stands in shiny, soft peaks. Measure 1/2 cup gelatin and set aside. Blend meringue and Cool Whip into remaining gelatin mixture. Chill until quite thick. Spoon into crusts. Drizzle the reserved clear gelatin over top of pie. Pull spoon through to zig zag gelatin through pie to marble. Chill until firm.

CRUST:

Needs to be doubled for above pie recipe. 1/4 c. sugar 1/4 c. melted butter

Combine ingredients, press on bottom and sides of 9" pie pan. Chill one hour or bake in 375 degree oven for 8 minutes. Cool before filling.