Make the crust:  In a bowl, stir together the cookie crumbs, the sugar and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a 9-inch pie plate. Use another pie plate to press the crumbs into place and remove to bake.  Bake the crust in the middle of a preheated 450° oven for 5 minutes.  Let the crust cool.

Make the filling:  In a double boiler pan or a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes.  Whisk in the sugar, creme de menthe, creme de cacao and egg yolks.  Set the bowl over a saucepan of simmering water and cook the mixture, whisking constantly until it thickens or registers 160° on a candy thermometer.  Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened.

In another bowl, beat the remaining 1 cup cream until it holds stiff peaks and fold it into the creme de menthe mixture thoroughly.

Pour the filling into the crust and chill the pie for 4 hours or until it is set.  Sprinkle the chocolate shavings over the pie.