1 env. unflavored gelatin
1/2 c. sugar
1/8 tsp. salt
3 eggs, separated
1/2 c. cold water
1/4 c. white creme de cacao
1 c. heavy cream

Garnish: Whipped cream, chopped pistachio nuts, chopped cherries.

Pie Shell: 1 1/4 cups chocolate wafer crumbs, 1/4 cup sugar and 1/3 cup melted butter. Combine; press into 9 inch pan. Bake at 400 degrees for 5 minutes. Cool.

Combine gelatin, 1/4 cup sugar and salt in medium pan. Beat egg yolks and water together; stir into gelatin mixture. Place over low heat; stirring constantly until gelatin dissolves and mixture thickens slightly, 3-5 minutes. Remove from heat; stir in creme de menthe and cacao. Chill, stirring occasionally until mixture is consistency of unbeaten egg white.

Beat egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar; beat until very stiff. Fold into gelatin mixture. Whip cream; fold in. Turn into chocolate crumb shell. Chill until firm. Garnish.