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1
Make the crust.
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2
Coat a 9-inch pie pan with 2 tsp of the butter.
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3
In a food processor, chop the chocolate wafers into fine crumbs.
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4
Transfer to a small bowl and mix in the rest of the melted butter.
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5
Pat the mixture over the bottom and sides of the pan.
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6
Chill for at least 30 minutes.
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7
Set a rack in the middle of the oven and preheat to 350F Bake the crust for 8 to 10 minutes, until set and dry.
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8
Set aside to cool.
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9
Make the filling.
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10
Finely chop the chocolate and put it in a medium bowl.
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11
In a small saucepan, over medium heat, bring 1/2 cup of the cream to a simmer.
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12
Pour it over the chocolate and stir with a whisk until smooth and blended.
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13
Stir in the remaining 1/2 cup of cream and refrigerate for 30 minutes, until completely chilled.
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14
In a small bowl, soften the gelatin by stirring it into the milk.
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15
Combine the yolks, eggs, and sugar in a medium bowl and place over slowly boiling water.
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16
Whisk until very hot but not scrambled.
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17
Remove from the heat and continue to whisk until the mixture is thick and double its size, about 2 minutes.
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18
Whisk in the creme de menthe.
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19
Set the bowl of gelatin over simmering water until it has dissolved, about 1 minute, then whisk it into the egg mixture.
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20
Set aside to cool.
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21
Whip the white chocolate until just thickened, then fold it into the eggs.
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22
Scrape the filling into the pie crust and refrigerate overnight (or at least 2 hours).
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23
Garnish with something dark chocolate, curls, sprinkles, etc.
