Chocolate Mint Mousse Pie

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This one's from my mom. It's been a while since I've made it...

1 t unflavored gelatin
1 T cold water
2 T boiling water
1/2 cup sugar
1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa
1 cup (1/2 pint) cold whipping cream
1 t vanilla extract
1 baked 8- or 9-inch pie crust, cooled

Mint Cream Topping:
1 cup (1/2 pint) cold whipping cream
2 T powdered sugar
1/4 to 1/2 t peppermint extract
green food coloring

In small cup, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes. Meanwhile, in small mixing bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat until just blended. Pour into prepared crust.

Prepare mint cream topping: In small mixing bowl on medium speed of electric mixer, beat whipping cream, powdered sugar, peppermint extract and several drops of green food coloring until stiff. Spread over filling. Refrigerate about 2 hours. Garnish as desired. Cover, refrigerate leftover pie.

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