Peppermint Pie

There's a real irony to the fact that I like this pie...because I hate marshmallows! But somehow, when it's peppermint...well, nothing can be wrong with the world when I can smell peppermint!!

Makes 1 8" pie
If you want to make a 9" pie, or a deep dish, you need to double the recipe!

graham cracker crust (or a chocolate crumb crust!)
24 large marshmallows (or 3 cups minis)
1/2 cup milk
1 tsp vanilla
6 drops peppermint extract (doubled = 1/4 tsp)
6 drops red food color (doubled = 1/4 tsp)
1 cup chilled whipping cream
2 Tbs crushed peppermint candy (this is great for leftover candy canes! Be sure to really crush them up though)

Heat marshmallows and milk in a saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat, stir in vanilla, peppermint extract, and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in a chilled bowl until stiff. Stir marshmallow mixture until blended, and then fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. *Just before serving, sprinkle with crushed candy.

Alternately, make it as bars instead of a pie. (I actually like this better, because I think the proportions of crust to filling come out nicer. Press the graham cracker crust into the bottom of a 8 or 9" square dish (make sure it's greased!). Don't put the crust up the sides--just on the bottom. Make a single batch of filling, and spread it over the crust. Put it in the fridge to set up overnight. Cut into squares. The first one will probably be hard to lift out (you might have to eat it ☺) but the rest should come up nice and pretty, something like cheesecake squares... :)
*if you sprinkle the candy on too early, it will sink into the pie rather than staying on top! If you do it more than an hour before serving, the colors from the candy will bleed onto the pie and the whole thing just looks a bit sad...