Crush with mallet or other object:
In small bowl, bloom (mix) 2 envelopes of unflavored gelatin with 1/2 cup cold water.
In 2 quart saucepan, mix 1/4 cup of crushed candy canes with 2 cups of whole milk, or other combination of dairy. This is 1 cup half and half and 1 cup skim. Stir till disolved, then stir in gelatin, 2 Tablespoons of white sugar and 1/4 tsp vanilla. Cool this till it's room temperature, then pour into an oreo cookie crumb crust.
In a small glass bowl, melt 5 ounces of bittersweet chocolate in the microwave. (this should take about a minute, but stop and stir every 20 seconds till it's smooth) Gently stir into 8 ounces of light cool whip. It makes a fabulous chocolate mousse.
Layer the chocolate mousse over the peppermint panne cotta layer (that's what you made with the milk and gelatin!) and cool in 'fridge about an hour. I used a little of the melted chocolate to drizzle on top and the leftover crushed peppermint on top of that.
According to my calculations, this is right around 350 calories for an 1/8 piece of the pie. Very reasonable for such a rich but refreshing dessert!
Okay, so post-script (ie, post tasting), I would add 1/2 teaspoon of peppermint extract to the peppermint layer and fold in some cool whip or whipped cream into it before putting it in the oreo crust. It was very good as is, but a bit more creamy-ness to the peppermint would have been nice. Of course, that all adds to the calories! At 350 cals as written, it's practically diet legal.
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