Place the regular size Oreo cookies in the food processor & grind them into crumbs.
Transfer to a medium bowl & add the melted butter. Mix with a fork until all crumbs are moist.
Transfer the moistened crumbs to a pie plate & press flat & up the sides to make the crust.
Place the crust in the freezer until ready to fill.
Place the chocolate chips, sugar, eggs, peppermint extract & salt in a blender- set aside.
In a small saucepan heat the heavy cream to a simmer- do not boil.
Pour the hot cream over the ingredients in the blender & then blend on high for 30-60 seconds.
Pour into the prepared Oreo pie crust from the freezer.
Top with Candy Cane Mini Oreos.
Melt the white chocolate candy melts by placing in a small squeeze bottle &placing it in a bowl of hot water until the chocolate is melted.
Once melted - squeeze over the pie in any desired pattern.
Place the pie in the refrigerator for a minimum of 2 hours to set. (I like to leave mine overnight or freeze for 2-3 hours)