Grasshopper pie

250g packet plain chocolate flavoured biscuits
1/2 cup dessicated coconut
180g unsalted butter, melted, cooled
1 cup milk
1/2 bunch mint
3 egg yolks
1/2 cup caster sugar
1 tsp cornflour
1/2 cup cold water
1 tbsp gelatine
1/4 cup creme de menthe
300ml thickened cream

1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs. Add coconut and butter and stir until well combined. Spoon into prepared tin, press evenly up sides and across bae of tin. Put in freezer for 10 minutes.
2. Combine milk and mint in a medium heavy based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove from heat and cool. Strain through a fine sieve and discard the mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top with plastic to stop skin forming.
3. Pour water into a jug, sprinkle with gelatine and whisk to combine. Stand for 5 minutes. Microwave for 30-40 seconds or until gelatine has dissolved. Allow to cool and add to custard mixture with creme de menthe.
4. Pour custard into a large mixing bowl, cover and refrigerate until mixture is cold and starts to thicken but not set. Beat cream til soft peaks begin to form, add cream to custard mixture. Spoon into biscuit shell and refrigerate for 2-3 hours to set.