By Amy Deline, The Gourmand Mom
1 chocolate cookie pie crust
1/2 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoon cornstarch
1/8 teaspoon salt
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup semi-sweet chocolate chips
1 teaspoon peppermint extract
2 cups whipped cream or Cool Whip
Green food coloring
5-6 Grasshopper or Thin Mint cookies, crushed
1. In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in 1 cup of milk, stirring until combined. Whisk in the remaining 1/2 cup of milk and 1/2 cup of cream. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan.
2. Remove from heat. Whisk in the chocolate chips and peppermint extract, stirring until fully melted.
3. Pour the pudding into the pie shell. Refrigerate until cooled completely. Add a few drops of green food coloring to the whipped cream. Spread the whipped cream over the cooled pudding. Garnish with crushed cookies.
