1 (4.67-ounce) package thin chocolate-covered mint candies
1 quart vanilla ice cream, softened
2 teaspoons crème de menthe liqueur (see Options)
1/8 teaspoon green food color
1 (9-inch) chocolate graham cracker pie crust
Reserve 8 candies then chop the remaining candies and place in a large bowl.
Add ice cream, crème de menthe, and food color; mix well then spoon into pie crust.
Place reserved candies around edge of ice cream mixture, pressing until candies are halfway into the ice cream.
Cover and freeze at least 4 hours, or until firm. Slice and serve.
OPTIONS: If you'd prefer to make this without the liqueur, you can substitute 1 teaspoon mint extract for the crème de menthe to get the desired minty flavor. And, for extra richness, garnish with whipped cream. Mmm!
