Oil the tin and line the base with parchment paper. For the pie crust, place the butter in a medium heatproof bowl and break in 6 After Eights. Either melt in the microwave in 30 second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. Remove from the heat and stir until smooth.

Blend the cookies in a food processor, or seal in a food bag and bash with a rolling pin, to fine crumbs. Stir into the melted butter and chocolate to coat evenly and tip into the tin. Using your hands, press it down evenly along the base and up the sides. Cover with cling film and chill for 15 minutes until firm.

For the filling, soak the gelatine in a small bowl with enough cold water to cover, for 5-10 minutes until softened. Slowly bring the cream, milk and sugar to the boil in a medium saucepan, stirring occasionally, then remove from the heat. Stir in the peppermint extract, followed by the food colouring, a tiny bit at a time, to give your desired shade. Squeezing off excess water, stir in the softened gelatine until dissolved. Leave to cool to room temperature. Once cool, pour into the firm pie case and chill for at least 3 hours, until set. This can be prepared up to 24 hours in advance.

Meanwhile, make mint sugar by mixing the sugar, peppermint extract and a tiny bit of food colouring in a small bowl. Set aside.

To serve, break 9 After Eights into a small bowl with 25ml of the cream and melt as before. Whisk the remaining cream in a large bowl to soft peaks. Dollop on top of the pie and drizzle with the melted After Eights. Break the remaining After Eights on top, scatter with the mint sugar and serve.

This recipe is from my book, No-Bake Baking, available worldwide in all good bookstores and on Amazon.

Photo © Donal Skehan