Microwave 1 cup chocolate chips and 1/3 cup evaporated milk for 45 seconds; stir until smooth. Stir in butter and pour into crust. Refrigerate for 20 mins or until cool to the touch
In the mean time, beat remaining evaporated milk, pudding mix, water, peppermint extract and a few drops of green food coloring. Beat until combined. Gentley stir in 2 cups whipped topping and spoon over chocolate layer.
Refrigerate for about 2 hrs. or until set. You can put remaining whipped topping in center of pie, but I just usually sprinkle a few chocolate chips around my pie!