Ingredients:

  • 1 1/2 cups (150g) chocolate wafer cookies, finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 1/2 cups (360ml) heavy cream, divided
  • 1 (14 ounce / 397g) can sweetened condensed milk
  • 1/2 cup (120ml) crème de menthe liqueur
  • 1/4 cup (60ml) crème de cacao liqueur
  • 1/4 teaspoon peppermint extract (optional)
  • Green food coloring (optional)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • 1/4 teaspoon vanilla extract
  • Chocolate shavings or mini chocolate chips, for garnish

Instructions:

  1. Combine crushed chocolate cookies, melted butter, and sugar in a bowl.
  2. Press firmly into the bottom and up the sides of the pie plate.
  3. Pre-bake the crust if desired (10 minutes at 350°F/175°C) or chill for at least 30 minutes.
  4. Whip 1/2 cup of heavy cream to stiff peaks. Set aside.
  5. In a separate bowl, combine sweetened condensed milk, crème de menthe, crème de cacao, and peppermint extract (if using). Mix well.
  6. Gently fold in the whipped cream until evenly combined.
  7. Add a few drops of green food coloring if desired.
  8. Pour the filling into the prepared crust.
  9. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  10. Just before serving, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  11. Spread the whipped cream topping evenly over the pie.
  12. Garnish with chocolate shavings or mini chocolate chips.
  13. Slice and serve chilled.