Start by preheating your oven to 350°F (175°C) if you are using a homemade chocolate graham cracker crust. Bake for about 8 minutes until firm, then allow it to cool completely.
In a large mixing bowl, combine softened mint chocolate chip ice cream with peppermint extract. Stir until smooth and well blended.
Add heavy whipping cream to another bowl and whip until stiff peaks form. Gently fold half of this whipped cream into the ice cream mixture until fully incorporated.
Pour the ice cream mixture into the cooled chocolate crust, smoothing it out evenly with a spatula. Top with remaining whipped cream for added fluffiness.
Cover the pie with plastic wrap and freeze for at least 4 hours or until solid. When ready to serve, remove from freezer and let sit for 10-15 minutes before slicing.
Expert