1 1/2 c. chocolate wafer crumbs
3 tbsp. butter, melted
1 env. unflavored gelatin
Granulated sugar
1/8 tsp. salt
3 eggs, separated
1/4 c. creme de menthe
1/4 c. coffee, cooled
1 c. whipping cream

Day before serving:

1. Preheat oven to 375 degrees. In small bowl combine chocolate crumbs and butter. Press evenly into bottom and sides of 9 inch pie pan. Bake 8 minutes, cool.

2. In medium saucepan, sprinkle gelatin over 1/2 cup cold water, add 1/4 cup sugar, salt and well-beaten egg yolks, stirring until well blended. Cook over low heat stirring constantly until gelatin dissolves and mixture thickens, about 10 minutes.

3. Remove from heat, stir in creme de menthe and coffee, refrigerate, stirring often until mixture resembles consistency of unbeaten egg whites, about 20 minutes.

4. In small bowl with electric mixer at high speed, beat egg whites until stiff, but not dry, gradually beat in 1/4 cup sugar, beating until very stiff peaks form, fold in gelatin mixture.

5. In medium bowl whip cream until stiff, fold into mixture until well blended. Pour into crust. Refrigerate until ready to serve.