Graham cracker crust or chocolate cookie crust
24 lg. marshmallows
1/2 c. milk
1 tsp. vanilla
1/8 tsp. salt
6 drops peppermint extract
6 drops red food color
1 c. chipped whipped 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.