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.
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.