2 cups bittersweet chocolate chips
3 cups heavy cream, divided
1 teaspoon salt
3/4 cup finely ground starlight mints (about 30)
1 prepared chocolate cookie pie crust
1 tablespoon confectioner’s sugar
Place chocolate chips in a heatproof bowl. In a small saucepan, heat 2 cups cream until bubbling around the edges. Pour over chocolate and let stand for 5 minutes. Meanwhile, sprinkle a few tablespoons of crushed mints evenly over the bottom of the crust.
Using a whisk, mix the chocolate and cream until smooth. It will look curdled at first, but keep going.
Stir in salt. Pour half the mixture into the pie crust, sprinkle evenly with a layer of crushed mints (about 1/4 cup), then repeat with remaining mixture and another 1/4 cup mints.
Refrigerate until set, at least an hour. Whip remaining cream with confectioner’s sugar to stiff peaks, then spread over filling. Sprinkling with remaining crushed mints. Refrigerate until serving.