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Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.

• 6 tablespoons unsalted butter, melted, plus more for pie plate
• 3/4 cup shredded sweetened coconut
• 1 1/2 cups (about 25) crushed chocolate wafer cookies
• 1/2 cup sugar
• 2 1/2 cups heavy cream, chilled
• 1 cup loosely packed mint leaves
• 3 tablespoons green creme de menthe
• 1 envelope (1/4 ounce) unflavored gelatin
• 5 large egg yolks
• 1 bar (12 ounces) semisweet chocolate, chilled
• Freshly whipped cream, for serving (optional)

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