• Preheat oven to 350°F.
• In a large bowl, mix together the crushed Oreo cookies and melted butter until well combined.
• Using the palm of your hands press the Oreo butter mixture into the bottom of the pie plate, and press some of the Oreo crust up the sides of the pie plate.
• Bake at 350°F for 8-9 minutes. Remove from the oven and allow to cool before filling.

Make the filling

• In a large bowl, place the chocolate chips and ½ cup of the heavy cream. Microwave in 30 second increments just until melted, whisking in-between until smooth. Set aside to cool.
• In the bowl of a stand mixer with a whisk attachment on medium-high speed, whisk the remaining heavy cream until stiff peaks form.
• Add the vanilla and peppermint and whisk just for about 10-15 seconds to combine.
• Using a silicone spatula, gently fold the whipped cream into the chocolate mixture until combined.
• Pour the mixture into the cooled pie crust. Chill in the refrigerator for at least three hours, up to overnight.
• Garnish with crushed peppermint candies, if desired. Slice and serve.