Pink Peppermint Pie

9-inch Graham Cracker Crust or Chocolate Cookie Crust
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food color
1 cup chilled whipping cream
2 tablespoons 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.