Chocolate Filling:
2 (6-inch) pre-made Oreo cookie crusts
3 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup sugar
4 ounces baking semi-sweet chocolate
12 tablespoons butter, room temperature
1 cup heavy whipping cream
White Chocolate Filling:
3 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/8 teaspoon mint extract
3/4 cup sugar
4 ounces white baking chocolate
12 tablespoons butter, room temperature
1 cup heavy whipping cream
Whipped Topping:
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
8 round peppermint candies, crushed
Directions for the chocolate filling:
- 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.
- 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.
- 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.
- Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
- Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
- In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
- Slowly pour in the cooled semi-sweet chocolate and the eggs. Beat until well combined.
- Carefully fold in the chilled heavy whipping cream until well blended.
- Pour the filling into a 6 inch ready made oreo crust. Cover with saran wrap and refrigerate.
Directions for the white chocolate filling:
- 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.
- 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.
- 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.
- Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
- Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
- In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
- Slowly pour in the cooled white baking chocolate and the eggs. Beat until well combined.
- Carefully fold in the chilled heavy whipping cream until well blended.
- Pour the filling over the chocolate filling in the cookie crust. Cover with saran wrap and refrigerate.
Directions for the homemade whipped topping:
- Place mixing bowl and whisk attachment in the freezer for 10 to 15 minutes.
- 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.
- Spread or pipe whipped cream onto the top of the pie.
- Garnish with crushed peppermint candies, if desired.
- Place pie in the freezer until ready to serve.