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1
Make the crust: Preheat oven to 350F.
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2
Lightly butter a 9-inch pie plate.
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3
In a bowl, whisk together coconut, wafer crumbs, and sugar.
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4
Add melted butter, and stir until well combined.
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5
Press crumb mixture into pie plate.
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6
Bake until firm, 10 to 12 minutes.
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7
Transfer to a wire rack; let cool completely.
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8
Make the filling: Prepare an ice-water bath.
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9
Bring milk and mint just to a boil in a saucepan.
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10
Remove from heat; cover.
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11
Let steep 15 minutes.
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12
Pour mixture through a fine sieve into a glass measuring cup.
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13
Discard mint, and set milk aside.
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14
Beat cream in a chilled medium bowl until stiff peaks form; cover, and refrigerate.
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15
Pour creme de menthe into a medium heatproof bowl, and sprinkle with gelatin.
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16
Let stand 5 minutes to soften.
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17
In another medium bowl, whisk together egg yolks and sugar.
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18
Add steeped milk to softened gelatin, whisking until well combined.
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19
Set bowl with milk-gelatin mixture over (not in) a pan of simmering water.
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20
Cook, whisking constantly, until gelatin is dissolved, about 1 minute.
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21
Whisking constantly, pour hot milk mixture in a slow, steady stream into yolk mixture.
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22
Return mixture to heatproof bowl; set over simmering water.
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23
Cook, whisking constantly, until mixture is slightly thickened and registers 150F on a candy thermometer, about 8 minutes.
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24
Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes.
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25
Remove bowl from bath.
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26
Whisk in one-third of reserved whipped cream until combined.
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27
Gently fold in remaining whipped cream with a flexible spatula.
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28
Spoon mixture into piecrust; refrigerate until set, 6 hours or up to 1 day.
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29
Top the pie: Slice pie into wedges; spoon dollops of whipped cream onto each, and top with chocolate curls.
