Chocolate Mint Cream Pie

Chocolate Pastry Cream: In a small bowl, whisk together the egg yolks, milk, and vanilla. Sift the sugar, cocoa, cornstarch, and salt into a medium saucepan. Slowly stream the milk mixture into the dry ingredients, while continually whisking until fully combined and smooth.
Cook the mixture on the stove over low heat while whisking continuously until the mixture thickens and starts to bubble, about 10 minutes. Remove from heat and stir in the chocolate and butter until both are completely melted and incorporated.
Strain the chocolate pastry cream with a fine mesh sieve and pour into the chocolate cookie pie crust. Smooth out the top evenly with a spatula. Press a piece of plastic wrap directly on the top of the pastry cream and refrigerate until completely cool, at least 2 hours.
Mint Whipped Cream: Once the pie has chilled, make the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, peppermint extract, and green food coloring. Whip until medium peaks form, the peak should be stable but curl slightly when you lift the whisk out of the bowl.
Top the chilled pie with the mint whipped cream then finish with chocolate curls and enjoy!