My mother-in-law refuses to share how she makes this sweet treat. All I know is it uses just 3 things and the entire pan disappears before I can get a second slice.

This 3-ingredient mint chocolate pie is the kind of dessert that mysteriously vanishes at family gatherings—my mother-in-law guards her version like a state secret, but this is the closest I’ve come to recreating it. A simple chocolate cookie crust, a fluffy pale-green mint filling, and just enough richness from heavy cream make it taste far more elaborate than it is. There’s no baking beyond the crust (and you can even skip that step if you like a softer base), and the whole thing comes together quickly with pantry-friendly ingredients, making it perfect for holidays, potlucks, or any night when you want a nostalgic, mint-chocolate treat without much effort.

Serve this pie well chilled so the mint flavor is bright and the filling holds its shape. I like to slice it with a thin, sharp knife wiped clean between cuts for neat wedges. A cup of hot coffee or black tea balances the richness, while a small glass of cold milk makes it feel like a retro icebox dessert. If you want to dress it up for company, add a few chocolate cookie crumbs or shaved chocolate to each plate, but keep the sides simple—this pie is sweet and rich enough to stand on its own.

Servings: 8

24 chocolate sandwich cookies, finely crushed (about 2 1/2 cups crumbs), divided

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.