Baker's Square Candy Cane Pie

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:
1. 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.
2. 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.
3. 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.
4. Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
5. Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
6. In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
7. Slowly pour in the cooled semi-sweet chocolate and the eggs. Beat until well combined.
8. Carefully fold in the chilled heavy whipping cream until well blended.
9. Pour the filling into a 6 inch ready made oreo crust. Cover with saran wrap and refrigerate.

Directions for the white chocolate filling:
1. 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.
2. 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.
3. 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.
4. Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
5. Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
6. In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
7. Slowly pour in the cooled white baking chocolate and the eggs. Beat until well combined.
8. Carefully fold in the chilled heavy whipping cream until well blended.
9. Pour the filling over the chocolate filling in the cookie crust. Cover with saran wrap and refrigerate.

Directions for the homemade whipped topping:
1. Place mixing bowl and whisk attachment in the freezer for 10 to 15 minutes.
2. 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.
3. Spread or pipe whipped cream onto the top of the pie.
4. Garnish with crushed peppermint candies, if desired.
5. Place pie in the freezer until ready to serve.