1 baked 9-inch pastry shell or crumb crust
1 c. semi-sweet chocolate mini chips
1 env. unflavored gelatin
1/4 c. sugar
2 eggs, separated
1 1/2 c. milk
1 tsp. vanilla
1 tbsp. creme de menthe or 1/4 tsp. mint extract
1/4 c. heavy cream
1/4 c. sugar
3 or 4 drops green food coloring

Prepare pie crust; set aside. Place mini chips in medium mixing bowl; set aside. Combine gelatin and 1/4 cup sugar in saucepan; add slightly beaten egg yolks and milk. Let stand 5 minutes to soften gelatin.

Place over medium heat, stirring constantly, until gelatin dissolves and mixture thickens slightly. Do not boil. Remove from heat; add vanilla and pour 1 cup mixture over mini chips. Stir or whisk until melted.

Add creme de menthe to remaining mixture in saucepan. Chill both mixtures, stirring occasionally, until they mound slightly when dropped from spoon. Beat heavy cream until stiff peaks form; fold 1/2 cream into chocolate mixture.