3-Ingredient Mint Chocolate Pie
Servings: 8
Ingredients
24 chocolate sandwich cookies, finely crushed (about 2 1/2 cups crumbs), divided
6 tablespoons unsalted butter, melted
2 cups cold heavy cream
1/2 to 3/4 teaspoon peppermint extract
Directions
Prepare the crust: Set aside 2 tablespoons of the chocolate cookie crumbs for garnish. In a medium bowl, combine the remaining cookie crumbs with the melted butter and stir until the mixture looks evenly moistened and holds together when pressed between your fingers.
Form the crust: Press the buttery crumbs firmly and evenly into the bottom and up the sides of a 9-inch white ceramic pie plate. Use the bottom of a measuring cup or glass to compact the crumbs so the crust is tight and even. For a slightly firmer crust, chill it in the refrigerator while you prepare the filling; if you prefer, you can bake the crust at 350°F (175°C) for 8–10 minutes, then cool completely before filling.
Whip the cream: Pour the cold heavy cream into a large chilled mixing bowl. Add the peppermint extract. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed until the cream forms medium-firm peaks—thick and fluffy, but still smooth and spreadable. Taste and adjust the peppermint extract very cautiously, drop by drop, if you prefer a stronger mint flavor.
Tint the filling (optional but classic): If you want the traditional pale green color, add a drop or two of green food coloring to the whipped cream and gently fold it in with a spatula until the color is even and soft, like mint ice cream. Avoid overmixing so the cream stays airy.
Fill the crust: Spoon the mint whipped cream into the prepared chocolate cookie crust. Smooth the top with an offset spatula or the back of a spoon, creating soft swirls and peaks for a fluffy, homemade look.
Garnish: Sprinkle the reserved chocolate cookie crumbs evenly over the top of the pie, letting a bit of the pale green filling show through for contrast.
Chill and serve: Cover the pie loosely with plastic wrap or an inverted plate and refrigerate for at least 4 hours, or until the filling is fully chilled and sliceable. For the cleanest slices, chill overnight. Cut into wedges and serve straight from the cold, returning any leftovers to the refrigerator promptly.
