Preheat oven to 350 degrees.
In a small saucepan over low heat, dissolve the gelatin in the water. Set aside.
In a small bowl, beat the egg yolks and sugar approximately one minute until pale yellow. Set
In a medium saucepan over medium-high heat, combine the milk, 7 tablespoons of sugar, and
the salt. Bring to just under a boil, stirring often, remove from heat.
Slowly beat in 1/2 cup of the hot milk mixture into the egg yolk mixture to temper the yolks.
Add the gelatin and remaining yolks to the mixture and return to medium heat. Continue to
cook until the mixture thickens.
Place mixture in the refrigerator and stir occasionally until the mixture has thickened to pudding
Once the yolk mixture reaches the proper consistency, in a separate bowl, begin to beat egg whites
until stiff peaks form. In a separate bowl, beat the cream until fluffy and stiff peaks are formed.
Gently fold the two mixtures into the yolk mixture. Add the peppermint oil and the green coloring and fold until the mixture is completely green.
Spoon into piecrust and refrigerate three to four hours. Top cooled pie with chocolate mint
sandwich halves and crumbles. Garnish with sprigs of mint leaves. Serve chilled.