1 1/4 c. finely crushed Thin Mint Cookies
1/4 c. melted butter

FILLING:

1 c. butter
2 c. sifted powdered sugar
4 oz. unsweetened chocolate, melted and cooled
4 eggs
1 tsp. peppermint extract

Preheat oven to 350 degrees. Blend cookie crumbs with butter and press into bottom and sides of a 9 inch pie pan. Bake 507 minutes and cool thoroughly.

Beat butter and sugar until light and fluffy. Add chocolate, eggs, and peppermint extract, beating until well combined. Mound filling into baked pie shell and freeze until firm.