coarsely crumbled chocolate snap cookies (see Tips), divided
nonfat vanilla Greek yogurt
natural green food dye (see Tips)
Ingredients ✕ +
Ingredients ✕ -To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. Process 2 cups crumbled cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt. Add peppermint extract and food dye and gently fold until evenly combined. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining ¼ cup crumbled chocolate snaps. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.