Grasshopper Pie

In a small bowl, sprinkle the gelatin over the cold water and let it soften for about 5 minutes

In a saucepan, heat the milk until it's just beginning to steam but not boiling

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Remove the saucepan from the heat and whisk in the softened gelatin until completely dissolved.

Allow the milk mixture to cool slightly, then stir in the green crème de menthe and white crème de cacao liqueurs

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In a separate mixing bowl, whip the heavy cream until stiff peaks form

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Pour the filling into the prepared chocolate crust, smoothing the top with a spatula

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Before serving, garnish with dollops of whipped cream and chocolate shavings or grated chocolate

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