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1
Coat a 9-inch pie pan with 2 teaspoons of the butter.
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2
In a food processor, chop the chocolate cookies into fine crumbs.
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3
Transfer to a small bowl and mix in the rest of the melted butter.
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4
Pat the mixture over the bottom and sides of the pan.
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5
Chill for at least 30 minutes.
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6
Set a rack in the middle of the oven and preheat to 350 degrees.
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7
Bake the pie crust for 8 to 10 minutes, until set and dry.
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8
Place on a rack to cool.
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9
For the Grasshopper Filling: Finely chop the white chocolate and put it in a medium bowl.
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10
In a small saucepan, over medium heat, bring 1/2 cup of the cream just to a simmer.
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11
Pour it over the chocolate and stir with a whisk until smooth and blended.
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12
Stir in the remaining 1/2 cup of cream and refrigerate for 30 minutes, until completely chilled.
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13
Whip to soft peaks, about 2 minutes, and place in the refrigerator until ready to use.
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14
In a small bowl, soften the gelatin by stirring in into the milk.
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15
Set aside.
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16
Combine the yolks, eggs, and sugar in a medium bowl or double boiler and place it over a pan of slowly boiling water.
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17
Whisk until very hot to the touch but not scrambled (160 degrees).
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18
Remove the bowl from the heat and continue to whisk (you may switch to an electric mixer) until mixture is thick, double in volume, and, when tipped from a spoon, holds a ribbon shape for 2 seconds, about 2 minutes.
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19
Whisk in the creme de menthe and/or peppermint extract, if using.
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20
Set the bowl of the gelatin over the pan of simmering water until gelatin has dissolved, about 1 minute, then whisk it into the egg mixture.
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21
Set aside to cool down to tepid.
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22
Whip the white chocolate cream until just thickened, then fold it into the egg mixture.
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23
Scrape the filling into the pie shell and refrigerate until set, at least 2 hours or overnight.
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24
Garnish with chocolate curls or sprinkles.
