Graham cracker crust
24 lg. marshmallows
1/2 c. milk
1 tsp. vanilla
6 drops peppermint
6 drops red food color
1 c. chilled whipping cream
2 tbsp. crushed peppermint candy

Bake pie crust. Heat marshmallows and milk in saucepan over low heat. Stirring constantly, just until marshmallows are melted, remove from heat. Stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.