-----PIE----- 1 9" baked pie shell

34 ounces Fruit cocktail

1 1/8 teaspoons Peppermint extract

1 cup Whipping cream

2 tablespoons Butter

2 ounces Unsweetened choc.squares

1 cup Granulated sugar

6 ounces Evaporated milk

1/4 cup Miniature marshmallows

1 teaspoon Vanilla

-----MERINGUE----- 3 Egg whites -- room temp.

1/2 teaspoon Vanilla

1/4 teaspoon Cream of tartar

6 tablespoons Granulated sugar

1/4 cup Crushed peppermint candy

Drain the fruit cocktail, reserving liquid for other uses. Stir peppermint extract into drained fruit. Whip cream until stuff. Folk in fruit cocktail. Spread half of the fruit mixture into a cooled, baked pastry shell. Freeze until firm. Refrigerate the other half of the fruit mixture. Combine butter, chocolate, sugar, evaporated milk and marshmallows in medium saucepan. Heat, stirring continuously, until melted and thickened. Stir in vanilla; cool. Cover fruit mixture with one half chocolate mixture. Freeze until set. Repeat layers once more, freezing after each addition. Freeze completed pie overnight.Meringue: Beat egg whites with vanilla and cream of tartar until soft peaks form. Add sugar 1 tbsp. at a time, beating until stiff and glossy peaks are evident and sugar is dissolved. Fold in 3 tbsp. crushed peppermint candy. Remove pie from freezer. Spread meringue over chocolate layer sealing it to the crust.Sprinkle top with remaining peppermint candy. Bake on a cutting board at 475~ for 5-6 minutes or until golden. Serve immediately.