Mint Chocolate Mousse Pie

So, I've gotten a lot of inquiries as to how create the pie so beautifully advertised in my last post (eh, I like my work. Deal with it.), and I have decided to bestow upon you the gift of the recipe! Your taste buds are welcome in advance.
*Recipe is adapted from a Baker's Baking Chocolate recipe which is no longer available*

Note- this recipe is a LOT easier if you put the whisk you'll be using in the freezer for 20 minutes before making. Whipping cream by hand is reeeally tiring, and it whips faster if the tools you use are cold!

Also, do feel free to substitute the Yorks with peanut butter cups (you'll only need about 8) and the chocolate wafers with nutter butters for the crust. The resulting peanut butter chocolate mousse is incredibly rich- the perfect decadent dessert for the peanut butter lover!

Mint Chocolate Mousse Pie

Ingredients:

15 Chocolate Wafer Cookies
2/3 Cup of Butter
2 Cups Heavy Whipping Cream
1 Bar (4 Oz.) of Semi-Sweet Baking Chocolate
10 Mini Peppermint Patties (the Halloween candy size)
2 Tablespoons Confectioner's Sugar

To make the crust- Crush wafer cookies to a fine powder. Historically, I've put them in a Ziploc bag and crushed them with a textbook...could just be me taking my school frustrations out on my baked goods, but whatever. Add softened butter to the cookies and mix until the butter is evenly distributed. Pour this mixture into an 8 1/2"-9" pie tin and spread evenly; bake at 325 degrees for 15 minutes, or until the crust is firm (it's ok if it's a little shiny still).

To make the mousse- Put the baking chocolate, peppermint patties, and 1 cup of heavy whipping cream into a large mixing bowl. Microwave for 45 seconds; stir. If there are still solid pieces, microwave more in 10 second intervals, stirring after each time. Repeat until you have a smooth chocolatey liquid mixture.
In another bowl, whisk 1 cup of heavy whipping cream with 2 tablespoons confectioner's sugar. Whisk until stiff peaks form (typically takes me about 10-15 minutes).

 

The folding of the whipped cream.

Spoon whipped cream into the chocolate mixture, carefully (I can't emphasize this enough) folding it, dollop by dollop, into the chocolate. This process takes a bit, so don't get frustrated! Totally worth it in the end.
Once the whipped cream and chocolate have been combined, pour it into the crust and put in the refrigerator for 4 hours.

 

Consistency of the pie, post-refrigeration.

For decoration, I like to make more whipped cream and put a dollop in every other scallop of the pie tin, putting a piece of peppermint patty in each one. Makes it look so pretty!

 

Post-decoration finished product!

The peanut butter version!

The last step- take a big ol' slice. You earned it!