In a saucepan, combine sugar, the 1/2 cup crushed candy, the unflavored gelatin, and salt. Stir in the milk and egg yolks. Cook and stir the mixture until bubbly. Cook and stir for 2 minutes more.
Remove from heat; stir in food coloring. Chill mixture until partially set (consistency of unbeaten egg whites).
Beat the 1-1/2 cups whipping cream until soft peaks form. Fold into gelatin mixture. Chill until mixture mounds when spooned.
Spoon into Baked Pastry Shell or chocolate wafer crust. Chill in the refrigerator for 4 hours or until firm.
Top the pie with additional whipped cream and crushed peppermint-stick candy, if you like. Store in the refrigerator. Makes 8 servings.
For a chocolate piecrust, add 2 tablespoons sugar and 2 tablespoons unsweetened cocoa powder to the flour when making Baked Pastry Shell.