1 baked 9-inch pie crust, cooled, or 9-inch (9 ounces) extra-serving-size graham cracker crumb crust
1/2 C. cocoa
1 1/4 C. sugar
1/3 C. cornstarch
1/4 t. salt
2-3/4 C. milk
3 T. butter 
1-1/2 t. vanilla extract
1-1/2 C. frozen non-dairy whipped topping, thawed
About 18 small York peppermint patties (1-1/2 inches in diameter), divided
6 drops green food color, optional

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 1 minute.

Remove from heat; stir in butter and vanilla. Pour into prepared crust and carefully press plastic wrap directly onto pie filling. Cool and refrigerate 6 hours or until firm.

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; fold into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately. Cover and refrigerate leftover pie.