Step 1

With an electric mixer using a whisk attachment, beat heavy cream until soft peaks appear. Place in a bowl and refrigerate until ready to use.

Step 2

Melt baking chocolate in a microwave-safe container for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside to cool.

Step 3

With an electric mixer, whisk together the eggs, vanilla extract, and milk. Whisk for 5 minutes. Place egg mixture in a heatproof glass bowl. Over low heat, place bowl over a medium saucepan filled with 1/2 inch of barely simmering water.

Step 4

Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.

Step 5

Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.

Step 6

In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.

Step 7

Slowly pour in the cooled semi-sweet chocolate and the eggs. Beat until well combined.

Step 8

Carefully fold in the chilled heavy whipping cream until well blended.

Step 9

Pour the filling into a 6 inch ready made oreo crust. Cover with saran wrap and refrigerate.

Step 10

With an electric mixer using a whisk attachment, beat heavy cream and mint extract until soft peaks appear.  Place in a bowl and refrigerate until ready to use.

Step 11

Melt white baking chocolate in a microwave safe container for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside to cool.

Step 12

With an electric mixer, whisk together the eggs, vanilla extract, and milk. Whisk for 5 minutes. Place egg mixture in a heatproof glass bowl. Over low heat, place bowl over a medium saucepan filled with 1/2 inch of barely simmering water.

Step 13

Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.

Step 14

Place eggs back in the electric mixer and whisk for 8 minutes.  Set aside.

Step 15

In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.

Step 16

Slowly pour in the cooled white baking chocolate and the eggs. Beat until well combined.

Step 17

Carefully fold in the chilled heavy whipping cream until well blended.

Step 18

Pour the filling over the chocolate filling in the cookie crust. Cover with saran wrap and refrigerate.

Step 19

Place mixing bowl and whisk attachment in the freezer for 10 to 15 minutes.

Step 20

Place heavy whipping cream, powdered sugar, and vanilla extract in the mixing bowl and mix on high for 1 to 2 minutes or until soft peaks have formed.

Step 21

Spread or pipe whipped cream onto the top of the pie.

Step 22

Garnish with crushed peppermint candies, if desired.

Step 23

Place pie in the freezer until ready to serve.