1-First Step: Prepare the crust by crushing the 9 ounces of chocolate graham crackers or cookies in a food processor until they turn into fine crumbs. Mix in the 2 tablespoons of granulated sugar and pour in the ½ cup of melted unsalted butter, stirring until everything clumps together nicely.

2-Second Step: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Pop it in the fridge for about 15 minutes to set while you move on to the filling.

3-Third Step: Bloom the gelatin by sprinkling the 2 ¼ teaspoons from the package into ¼ cup of cold water and let it sit for 5 minutes until it thickens. In a separate bowl, heat 1 cup of the heavy whipping cream over medium heat until warm, then stir in the bloomed gelatin until fully dissolved.

4-Fourth Step: Add the ½ teaspoon of peppermint extract and 1 cup of crushed soft peppermint candy to the warm cream mixture, stirring until the candy melts completely. Let this cool for a bit before folding it into the remaining 1 cup of whipped heavy cream for a fluffy filling.

5-Fifth Step: Pour the filling into your prepared crust and smooth the top. Chill the pie in the refrigerator for at least 4 hours, or overnight for the best results, so it sets perfectly.

6-Final Step: Just before serving, whip the 1 cup of heavy whipping cream with ⅓ cup of sifted powdered sugar and ½ teaspoon of vanilla or peppermint extract until stiff peaks form. Spread or pipe it on top and garnish with crushed peppermint for that extra wow factor. Serve chilled and watch it disappear!