1. Blind bake 1 empty 9-inch pie crust until golden brown. Allow crust to cool completely, then chill in the fridge or freezer.

2. Combine ⅔ cup of heavy cream with 1 cup of semi-sweet chocolate chips in a microwave-safe bowl. Microwave at half power in 30-second increments, stirring between each, until fully melted and smooth.

3. Immediately pour the chocolate ganache onto the bottom of the baked pie crust. Chill until firm.

4. Beat cream cheese and 1 cup of powdered sugar with an electric hand mixer until smooth. Add mint extract and green food coloring. Mix until combined.

5. Whip heavy cream and remaining ½ cup powdered sugar until stiff peaks form. Fold into the mint cream cheese mixture and beat until thick.

6. Spread mint filling evenly over chilled ganache layer. Sprinkle chopped Andes mints on top.

7. Gently cover with plastic wrap and chill in fridge for at least 2 hours or in freezer for 30–60 minutes until firm.

8. To slice, run a knife under hot water and dry it before each cut. Serves 8–12, depending on slice size.

9. Cover leftovers with plastic wrap or foil and store in fridge up to 5–7 days.

10. To freeze, wrap tightly with plastic wrap and foil. Freeze up to 3 months. Thaw overnight in refrigerator before serving.