Make the Crust

1. Lightly coat a 9-inch pie dish with butter or shortening and set it aside.
2. Toss the Oreos into a food processor and pulse until they turn into fine crumbs. With the processor running on low, drizzle in the melted butter so every crumb gets evenly moistened.
3. Pour the crumb mixture into the prepared pie plate and press it firmly across the bottom and up the sides. Pop the crust into the freezer for about 20 minutes to firm up.

Prepare the Peppermint Filling

1. While the crust chills, grab a small saucepan and add the mini marshmallows and heavy cream. Warm the mixture over medium heat, stirring nonstop until the marshmallows melt into a creamy, smooth mixture—this takes roughly 5 minutes.
2. Remove the pan from the heat and let the mixture cool to room temperature, giving it a stir now and then to help it cool more quickly.
3. Once cooled, mix in the peppermint extract and a drop of red gel coloring until fully blended and evenly tinted.
4. Spoon in half of the Cool Whip and fold gently until the filling looks soft, fluffy, and uniform in color.
5. Spread this peppermint filling into the frozen Oreo crust.
6. Top the pie with the remaining Cool Whip, spreading it in an even, smooth layer across the top.
7. Cover the dessert with plastic wrap or a pie lid and refrigerate it for a minimum of 6 hours (overnight creates the best texture).
8. Right before serving, scatter crushed candy cane pieces over the top for the perfect minty crunch. Slice and enjoy!