Grasshopper Pie

Ingredients

1 1/2 tablespoons unflavored gelatin 3/4 cup sugar 1/8 teaspoon salt 3/4 cup cold water 4 Roberts Eggs, separated 6 tablespoons green creme de menthe 6 tablespoons white creme de cacao 1 cup Roberts Whipping Cream, whipped green food coloring Chocolate Crumb Crust

Preparation

In the top of a double boiler, combine gelatin, half of the sugar and salt; stir in cold water. Blend in egg yolks, 1 at a time, beating well after each addition. Cook over boiling water, stirring constantly, until mixture thickens slightly. Remove from heat and add liqueurs; chill until mixture is the consistency of unbeaten egg whites. Meanwhile, using clean beaters, beat egg whites until soft peaks form, gradually adding remaining sugar; beat until stiff and glossy. Fold gelatin mixture, whipped cream and food coloring into egg white mixture; spoon into Chocolate Crumb Crust and chill until firm. If desired, garnish with additional whipped cream. (Keep refrigerated.)

Yield: one 9 inch pie