This is from Gypsy:
Graham cracker crust
6 drops of peppermint extract
24 large marshmallows
6 drops of red food color
1/2 c. milk
1 c. chilled whipping cream
1 t. vanilla
2 T. crushed peppermint candy
1/8 t. salt
Bake pie crust. Heat marshmallows & milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract & 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 peppermint candy.