Grease a 9-inch tart pan. In a medium bowl, mix cookie crumbs and melted butter. Press into the bottom of tart pan; set aside.
Prepare Shirriff Chocolate Pudding & Pie Filling according to package directions, using milk and cream measurements noted in ingredients. Stir in peppermint extract. Spread filling over cookie crust. Refrigerate for at least three hours, or until set.
Remove pie from tart pan and slice. Top each slice with a dollop of whipped topping and a handful of crushed candy canes.