1 graham cracker crust
24 lg. marshmallows
1/2 c. milk
1 tsp. vanilla
1/8 tsp. salt
6 drops peppermint extract
7 drops food coloring
2 c. Cool Whip
2 tbsp. crushed peppermint candy

In a small saucepan, over low heat, mix the marshmallows and milk. Stir constantly until the marshmallows are melted. Then remove from heat. Stir in vanilla, salt, extract and food coloring. (Use the color of your choice.) Put in refrigerator for 15 minutes. Mixture is ready when it drops from spoon to mound. Stir marshmallow mixture well. Gently fold the Cool Whip in. Pour in pie crust. For best results refrigerate for 12 hours before serving.