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.
