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Preheat the oven to 350°. Mix the butter with the Oreos. Press the mixture into an ungreased 9-inch pie plate. Bake for 8–10 minutes.
Soak gelatin in ¼ cup cold water. Bring milk and water to a near boil. Add peppermints and cook until dissolved. Beat egg yolks with ¼ cup sugar and add to milk. Cook until mixture starts to coat spoon. Remove from heat, add gelatin, and allow to cool. Beat egg whites until stiff while slowly adding ½ cup sugar. Gently fold egg whites into cooled custard. Pour the filling into the pie crust and refrigerate. Spread whipped cream over top before serving and drizzle chocolate syrup over the cream.