Preparation / Directions:
1. Melt marshmallows with milk in top of double boiler over hot water until smooth.
2. Cool slightly; stir in vanilla and peppermint.
3. Chill until mixture mounds when dropped from spoon.
4. Prepare Chocolate Sauce; cool.
5. Blend marshmallow mixture, food color and whipped topping in small bowl.
6. Alternately layer with Chocolate Sauce in crumb crust, reserving 1/2 cup sauce for top; swirl with spatula to create marbled effect.
7. Cover; freeze several hours or overnight.
Chocolate Sauce: Makes 1 cup 1. Mix sugar and flour in saucepan; blend in egg, milk and chocolate syrup.
2. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute.
3. Remove from heat; blend in butter.
4. Cool for pie, or serve warm as a dessert sauce.
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