Preheat oven to 400°F (200°C).

On a lightly floured surface, roll Black Cocoa Pie Dough into a 12-inch circle. Gently transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough even with edge of plate, if necessary. Freeze until firm, about 30 minutes.

Top Black Cocoa Pie Dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.

Bake until edges look dry, 15 to 20 minutes. Carefully remove parchment and weights. Bake until crust is completely dry, 5 to 7 minutes more. Let cool completely on a wire rack.

In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until soft peaks form. Transfer to medium bowl.

Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese at medium speed until smooth, about 2 minutes. Add confectioners’ sugar and salt, and beat at low speed until smooth, about 4 minutes, stopping to scrape sides of bowl halfway through mixing. Using a spatula, gently fold in whipped cream just until combined. Fold in peppermint extract and green food coloring as desired. Fold in chopped chocolate. Pour into cooled prepared crust, and using a small offset spatula, smooth top. Refrigerate until filling is set, 5 to 6 hours.

Place Sweetened Whipped Cream in a large pastry bag fitted with large St. Honoré piping tip (Wilton No. 125). On outside edge of filling, pipe a 11/2 -inch diagonal line going toward center. Starting at the halfway point of piped line, pipe another 1 1/2 -inch diagonal line in opposite direction, slight overlapping end of previous line. (It will look like an offset “V.”) Repeat pattern around edges. Refrigerate until ready to serve. Garnish with chocolate shavings, if desired.