Place a rack in the center of the oven and preheat to 350 degrees. Pulse the chocolate sandwich cookies in a food processor until they become fine crumbs. Pour in melted butter and pulse to combine. Transfer the mixture to a 9" pie dish and press the mixture into the bottom and sides of the pan using a flat-bottomed cup. Bake 6 minutes and remove from oven to cool completely while you make the filling.
Add the chocolate chips to a large mixing bowl. Add the peppermint extract and salt then set aside. Add the half-and-half and unflavored gelatin to a small saucepan and stir to completely dissolve the gelatin. Allow the mixture to sit for about 2 minutes so that the gelatin can continue to absorb the liquid.
Place the saucepan with the half-and-half and gelatin over medium heat and bring to a boil, stirring frequently. Once the mixture boils, immediately remove from heat and pour over the white chocolate morsels. Allow about 30 seconds for the heat to begin to melt the chips before stirring with a whisk to blend and completely melt the chips. Once the morsels are completely melted, place the mixture into the refrigerator to cool for about 30–45 minutes.
Remove the white chocolate mixture from the refrigerator and whisk until smooth. Test the temperature to ensure it is cool to the touch before proceeding. Once the mixture is cool, add 2 cups of whipped cream and whisk until completely combined.
Create a marbled effect by adding 2 or 3 drops of food coloring spaced far apart on the top of the filling. Only stir the food coloring 2 or 3 times to create streaks of color before pouring filling into the cooled pie crust. Refrigerate for at least 2 hours or until set. Just before serving, garnish with additional whipped cream and crushed peppermint candies.
One Last Thing
Fun, festive and perfect for the holidays, this recipe is great for using up leftover candy canes!