You will need to take 1 and ½ cups of cream and the mint leaves and put them in a pot on medium heat.
Once they come to a simmer, you can take them off the heat, cover the pot and let the mixture seep for 30 minutes.
Afterwards, strain your mixture to get out the leaves and set it aside.
Next, mix your water and gelatin and let them stand until they form a soft gel.
Then, add in your cream and mint mixture.
Place that on medium heat until the gelatin dissolves completely and the mixture is hot.
The next step is to whisk the eggs and sweetener together.
Add about a cup of your hot mixture to this, then add this egg mixture to the hot cream mixture. You should mix them together on medium heat until the mixture starts to thicken.
Place your mixture into the fridge to let it get cool and to set into a pudding-like thickness.
You should whisk it every so often to keep lumps from forming, and the cooling process should take about 30 minutes.
While you are waiting for your mixture to cool, you can beat the rest of the cream until stiff peaks form, then combine it with the cream mixture.
Spread this into the crust and let cool for about three hours.