CRUST:

• 16 mint Oreo cookies, (broken into pieces)
• 4 tablespoons unsalted butter, (melted and cooled)

FILLING:

• 3 large egg yolks
• 2 cups heavy cream, (divided)
• 1/2 cup granulated white sugar
• 1/4 teaspoon salt
• 2 teaspoons unflavored gelatin
• 1/4 cup green creme de menthe
• 1/4 cup white creme de cacao

PREPARE THE CRUST:

1. Adjust the oven rack to the middle position, and preheat the oven to 325 degrees F.

2. Pulse the cookies in a food processor until coarsely ground, about 15 pulses, then process to fine crumbs, about 15 seconds. Sprinkle the melted butter over the crumbs and pulse to incorporate, about 5 pulses.

3. Sprinkle the mixture into a 9-inch pie plate Using the bottom of a dry measuring cup, press the crumbs into an even layer on the bottom and sides of the plate. Bake until the crust appears set- 15 to 18 minutes. Let the crust cool while you make the filling.

PREPARE THE FILLING:

1. In a medium bowl, beat the egg yolks. In a medium saucepan, combine 1/2 cup of the cream, sugar and salt. Sprinkle gelatin over the cream mixture and let sit until the gelatin softens- about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add the gelatin mixture to the egg yolks. Return the mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add creme de menthe and creme de cacao. Pour into a clean bowl and refrigerate, stirring occasionally, until the filling is wobbly but not set, about 20 minutes.

2. In a separate bowl, use an electric mixture to beat the remaining 1 ½ cups of cream on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, 1 to 3 minutes. Whisk 1 cup of whipped cream into the gelatin mixture until completely incorporated. Using a rubber spatula, fold the gelatin mixture into the remaining whipped cream until no white streaks remain. Transfer the filling to the cooled crust, smoothing the top with a spatula.

3. Refrigerate until firm, at least 6 hours or preferably 12 hours. This pie can be refrigerated for up to 2 days. It also freezes well. Just wrap with plastic wrap and defrost before serving.