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1. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix well until the crumbs are fully coated with butter.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Ensure it’s evenly distributed to create a solid crust.
3. Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes. This step helps to set the crust and enhance the chocolate flavor.
4. Once baked, remove the crust from the oven and let it cool completely on a wire rack.
5. In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5 minutes to bloom.
6. In a large mixing bowl, combine the heavy whipping cream, sweetened condensed milk, crème de menthe, crème de cacao, and vanilla extract. Add a few drops of green food coloring if desired.
7. Using an electric mixer, beat the mixture on medium speed until it thickens and forms soft peaks (about 3-5 minutes).
8. While the mixer is running, gently heat the bloomed gelatin in the microwave for about 10-15 seconds until fully dissolved.
9. Slowly pour the dissolved gelatin into the whipped cream mixture while continuing to mix on low speed.
10. Spoon the filling into the cooled chocolate cookie crust, spreading it evenly with a spatula.
11. Smooth the top with the spatula for a nice finish.
12. Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight.
13. Remove the pie from the refrigerator and take off the cover.
14. Add a generous dollop of whipped cream on top.
15. Sprinkle chocolate shavings or curls over the whipped cream for decoration.
16. Slice the pie into wedges using a sharp knife (dipping the knife in hot water helps create clean slices).
17. Serve immediately and enjoy!

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