—–CRUST—– 1 1/2 cups Chocolate wafer crumbs
1/4 cup Margarine or butter — melted
—–FILLING—– 24 Marshmallows — large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons Peppermint candy — crushed
Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against bottom and sides of an ungreased 9″ pie plate. Bake 10 minutes. Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla. salt, 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 mix until blended well; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy.