Step 1

Preheat the oven to 400 degrees F and grease a 9" pie plate.

Step 2

Combine all the ingredients for the crust in a large bowl and mix well.

Step 3

Place the pie crust mixture into the prepared pie plate and press into an even layer on the bottom and up the sides of the plate. I find it easiest to use the flat bottom of a measuring cup.

Step 4

Bake in the preheated oven for 10 minutes, remove from oven and allow it to completely cool before filling.

Step 5

Add the Neufchatel cream cheese, erythritol, peppermint extract, and vanilla extract to a large bowl. Mix it using an electric mixer until light and fluffy.

Step 6

Add the Heavy whipping cream and 4-5 drops of green food coloring. Beat with the electric mixer until the mixture has thickened and nearly doubled in volume.

Step 7

Gently fold in 3 tbsp of the chopped chocolate.

Step 8

Transfer this mixture to the cooled pie crust.

Step 9

Combine the heavy whipping cream, erythritol, vanilla and xanthan gum in a medium bowl. Beat with an electric mixer until it is light and fluffy and has nearly doubled in volume.

Step 10

Spread the whipped cream on top of the pie and top with the remaining 1 tbsp of chocolate.

Step 11

Freeze for at least 4 hours before serving and enjoy!