Prepare the Crust:

Mix the Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Press into the Pan: Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the back of a spoon or the bottom of a glass to compact the crust. Place the crust in the refrigerator to set while you prepare the filling.

Prepare the Filling:

Whip the Cream: In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

Mix Cream Cheese: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Add Flavorings: Add the crème de menthe and crème de cacao (if using) to the cream cheese mixture. Beat until well combined. If using peppermint extract and food coloring, add them at this point.

Fold in Whipped Cream: Gently fold the whipped cream into the mint mixture until fully incorporated and smooth.

Assemble the Pie:

Fill the Crust: Pour the mint filling into the prepared crust and smooth the top with a spatula.

Chill: Refrigerate the pie for at least 4 hours, or until firm. For best results, chill overnight.

Prepare the Topping:

Whip the Cream: In a medium bowl, beat the remaining 1 cup of heavy whipping cream with the powdered sugar until stiff peaks form.

Top the Pie: Spread or pipe the whipped cream over the top of the chilled pie. Garnish with chocolate shavings, mint leaves, or extra cookie crumbs if desired.

Serve:

Slice and Serve: Cut the pie into slices and enjoy your refreshing Grasshopper Pie! Store any leftovers in the refrigerator.