Beat egg yolks in a medium bowl.
Combine the gelatin, sugar, 1/2 cup cream, and salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes.
Cook over medium heat until gelatin dissolves and mixture is very hot, but not boiling, about 2 minutes. Whisking vigorously, slowly add the gelatin mixture to the egg yolks (see tempering note above), return the mixture to the pan and cook, stirring constantly, until slightly thickened, about 2 minutes.
Remove from heat and add creme de menthe and creme de cocao.
Pour into a clean bowl and refrigerate, stirring occasionally, until wobbly, but not set, about 20 minutes.
Beat the remaining 1 1/2 cups of cream with electric mixer (I used the KA) at medium high speed until stiff peaks form.
Whisk one cup of the whipped cream into the gelatin mixture until completely incorporated.
Using a rubber spatula, fold the gelatin mixture into the remaining whipped cream until no steaks of white remain.
Scrape the mixture into the cooled pie shell, smooth the top, and refrigerate until firm, at least 6 hours or preferably overnight (DO THIS!).
Serve topped with chocolate curls, if desired.