1/3 cup cornstarch
2 Tbsp Hershey’s Special Dark cocoa powder
1/4 tsp salt
1/2 cup heavy cream
2 and 1/2 cups milk
1 cup granulated sugar
8 oz semi-sweet chocolate, chopped
2 Tbsp unsalted cold butter, cut into small pieces
3/4 tsp peppermint extract

For the topping:
1/2 cup heavy whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract
2 candy canes, crushed

1. First, make the crust. Pulverize Oreo cookies in a food processor until fine. Stream in melted butter and pulverize until the consistency of wet sand. Spoon crust into a greased 9″ pie plate, working crumbs all the way up the sides of the pie plate. Pop in the freezer while you make the filling. (It should freeze for at least 30 minutes.)
2. Whisk together cornstarch, cocoa powder, and salt in a small bowl. Stream in heavy cream and whisk until well combined. Set aside.
3. In a sauce pan, combine milk, sugar, and chopped chocolate. Cook over medium heat until chocolate is melted and the ingredients are well combined.
4. Take one cup of the chocolate-milk mixture and pour it into the cocoa-cream mixture, whisking as you pour. Once combined, pour this mixture back into the sauce pan and stir it all together.
5. Return saucepan to heat and cook over medium heat for a few more minutes, until the mixture thickens considerably and thickly coats the back of a spoon. Remove from heat and whisk in cold butter and peppermint extract.
6. Pour pie filling into prepared crust. Cover with plastic wrap, pressing the plastic wrap directly on the surface of the pie. Refrigerate for six hours or overnight to set.
7. To make the whipped cream, beat heavy whipping cream with a metal whisk in a metal bowl until thickened. Beat in powdered sugar and vanilla. Pipe whipped cream on top of pipe and top with crushed candy canes.