Ingredients
24 large marshmallows1/2 cup whole milk1 teaspoon vanilla extract1/8 teaspoon salt6 drops peppermint extract6 drops red food coloring2 tablespoons plus 1 teaspoon crushed peppermint candy, divided1 cup heavy whipping cream, whipped1 chocolate crumb crust (9 inches)
Preparation
In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.
Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.
Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
