• Coarsely chop mint leaves, removing stems.
• In a small saucepan add the mint leaves and cream, simmer over medium to high heat.
• Simmer for 5-7 minutes.
• Remove from the heat and set to the side for 1 hour.
• Pour the mint cream mixture through a strainer into a bowl.
• Refrigerate for 1 hour until cold.

Filling:

• In a large bowl add the cream cheese, mint heavy cream, use an electric mixer, and mix until stiff
• peaks form.
• Add green food coloring and mix until combined.
• Pour into pie crust and chill for 4-5 hours.
• Remove the pie from the refrigerator and pour the room temperature chocolate ganache on top
• of the pie.
• Place back in the refrigerator for 2 hours.
• Garnish with mini chocolate chips.

Ganache

• In a medium saucepan over medium heat add the chocolate chips and heavy cream.
• Whisk until fully combined and melted.
• Remove from heat and allow to cool until thickened.