Step 1

CRUST: Blind bake 1 empty 9-inch pie crust until golden brown. (See instructions on how to blind bake pie crust) Allow crust to cool completely. Chill the baked crust in the fridge/freezer to speed things along.

Step 2

CHOCOLATE GANACHE: Combine ⅔ cup of heavy cream with 6 ounces of semi-sweet chocolate chips inside of a microwave-safe bowl or glass measuring cup. Microwave at half power in 30 second increments, stirring in-between each interval. Repeat until fully melted and smooth.

Step 3

Once melted, immediately pour the chocolate onto the bottom of the baked pie crust. Place pie in the fridge or freezer to chill the chocolate until firm enough to top with the next layer.

Step 4

MINT LAYER: Beat the cream cheese and 1 cup of powdered sugar together with an electric hand mixer inside of a large bowl until smooth. Add the mint extract (start with 1 teaspoon) and 3 drops or so of green food coloring. Mix until well-combined.

Step 5

Whip the heavy cream and ½ cup of powdered sugar together until stiff peaks, using a stand mixer with the whisk attachment. Add the whipped cream to the mint cream cheese mixture. Use the electric hand mixer to beat the two mixtures together. Mixture should be very thick. (Taste and add more mint extract 1/2 tsp at a time, if desired.)

Step 6

Spread filling evenly on top of the layer of chilled ganache. Sprinkle chopped pieces of Andes mints on top of the chocolate mint pie.

Step 7

Gently cover with plastic wrap. Chill the pie in the fridge for 2+ hours or until firm. Alternately chill the pie in the freezer for 30-60 minutes if desired, to speed things along.