Mix the crushed graham crackers and melted butter until crumbly and completely coated with butter. Press into the bottom of an 8 or 9 inch pie pan and chill.
Sprinkle gelatin over cold water in a small cup; let it stand for 2 minutes to soften. Add the boiling water and stir until it's completely dissolved and the mixture is clear. Cool for about 5 minutes.
Meanwhile, stir together sugar and cocoa in a medium bowl. Add whipping cream and vanilla. Beat with a mixer on medium speed until stiff peaks form. Add the gelatin mixer and beat until just blended. Spoon into prepared crust.
Prepare Mint Cream Topping; spread over chocolate filling. Refrigerate for at least 2 hours. Garnish with shaved chocolate and serve. Keep leftovers refrigerated.
Mint Cream Topping
Beat whipping cream, powdered sugar, peppermint extract and several drops of green food coloring in a medium bowl until stiff peaks form. (Makes 2 cups)
It's important to allow the gelatin to soak in cold water before dissolving it so the granules will properly swell and then dissolve smoothly when heated!Recipe adapted from Hershey's Classic Recipes cookbook.
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