Start by baking your pie crust shell. Poke holes all over your crust, and line with foil and dry rice or beans to prevent shrinkage. Bake at 450 degrees for 8 minutes. Remove foil and rice. Continuing baking for another 5 minutes or until crust is golden brown. Let crust cool completely.
Beat whipping cream and powdered sugar in a mixing bowl on high speed until soft peaks form.
In a separate bowl, stir together instant pudding and milk. Use a fork to whisk for two minutes until lumps are gone and pudding has thickened.
Add mint extract and food coloring (if desired) to pudding. Stir well.
With a large spatula, gently fold pudding mixture into the whipping cream. Stir until completely combined.
Add in mini chocolate chips. Mix well.
Fold pie filling into the pie crust. Refrigerate for 2 to 3 hours or until set.