🌎 The World Cookbook

For the crust:
1 (9-ounce) package chocolate wafer cookies
2 tablespoons granulated sugar
1/2 cup unsalted butter, melted
For the filling:
1 (.25-ounce) package plain gelatin (about 2 1/4 teaspoons)
1/4 cup cold water
1/2 teaspoon peppermint extract
2 cups heavy whipping cream, divided
1 cup crushed soft peppermint candy, plus extra for garnish
For the garnish:
1 cup heavy whipping cream
1/3 cup sifted powdered sugar
1/2 teaspoon vanilla or peppermint extract
Crushed peppermint

Preheat oven to 350 degrees. Add the chocolate cookies and granulated sugar to a food processor and pulse until crushed to a fine crumb. Add the melted butter and pulse until mixed. Spray a 9-inch pie plate with Pam. Gently press the crumb mixture into the bottom and up the sides of the pie plate. Bake for 7-8 minutes. Remove from the oven and cool to room temperature. In a small bowl sprinkle gelatin over the cold water and set aside to soften. Measure 1/2 cup whipping cream in a small saucepan. Add 1 heaping cup of the crushed peppermint candy. Cook over low heat until all the candy is melted. Remove from the heat and add the softened gelatin and peppermint extract. Set aside to cool to room temperature. Don't allow the mixture to cool too long and become set. Beat 1 1/2 cups of heavy whipping cream until stiff peaks form. Gently fold the peppermint mixture into the whipped cream until almost blended. Spread the filling into the pie crust and refrigerate until set - about 2 hours. Garnish with additional sweetened whipped cream and crushed peppermints as desired. The extra crushed peppermint adds a good sweet crunch to this pie without making it overly sweet.