Preparation Steps

• In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (not boiling).
• In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper them.
• Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 5–7 minutes). Do not let it boil.
• Remove from heat and stir in the peppermint extract, vanilla extract, and green food coloring (if using). Strain the mixture through a fine-mesh sieve into a clean bowl to ensure smoothness.
• Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or until completely chilled.
• Once chilled, pour the custard into the pre-baked chocolate cookie crust. Smooth the top with a spatula.
• Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight until set.
• Before serving, garnish with chocolate curls or shaved dark chocolate. Slice and serve chilled.