Instructions: Prepare crust:
Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir milk into dry ingredients. Cook over medium-low heat, stirring constantly until mixture comes to full rolling boil. Boil and stir one minute. Remove from heat.

Stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool. Refrigerate 6 hours.

Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut 9 peppermint candies in half; place cut-side down at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies and fold them into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately; 10 servings.

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