Preheat oven to 325 degrees F.

Combine all of the ingredients for the crust in a large bowl. Stir until they are well combined and uniform. (it will be pretty crumbly)

Press this mixture into a 9″ pie plate using your hands or the back of a spoon. Make sure that the mixture goes up the sides of the pan as well.

Bake for about 10 minutes. Remove from oven and allow to cool before filling.

Using an electric mixer, combine the butter and cream cheese until they are well combined. Add the erythritol and the whipping cream and continue mixing until everything is incorporated.

Next, mix in the vanilla and 1/2 tsp of peppermint extract – mix well and then taste. Add more peppermint extract to taste – but be careful! A little peppermint goes a long way!

Roughly chop your chocolate chips into smaller pieces (skip this step if you are using mini chips)

Fold the chocolate chips (reserve about 2 tsp worth), and 2-3 drops of red food coloring into the cream cheese mixture.

Pour into prepared (and cooled) pie crust. Top with crushed peppermint and reserved chocolate.

Refrigerate for 2 hours before serving.