Ingredients:

  • 1 ½ cups (150g) chocolate wafer cookies, finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 ½ cups (360ml) heavy cream, very cold
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) Crème de Menthe liqueur
  • 2 tablespoons (30ml) Crème de Cacao liqueur
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon peppermint extract (optional)
  • Green food coloring (optional)
  • Chocolate shavings (optional)
  • Fresh mint sprigs (optional)

Instructions:

  1. Combine crushed cookies, melted butter, and sugar in a bowl. Press firmly into the bottom and up the sides of the pie plate.
  2. Refrigerate the crust for at least 30 minutes to an hour to set.
  3. For a sturdier crust, bake at 350°F (175°C) for 10-12 minutes. Let cool completely.
  4. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
  5. In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
  6. Gradually add the Crème de Menthe, Crème de Cacao, vanilla extract, and peppermint extract (if using) to the cream cheese mixture. Mix well. Add green food coloring if desired.
  7. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
  8. Pour the filling into the prepared crust.
  9. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  10. Before serving, garnish with chocolate shavings and fresh mint sprigs, if desired.