Minty Irish Chocolate Cream Pie

9-inch pie crust, baked and cooled

OR 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
1-1/4 cups sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
2-3/4 cups milk
3 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
1-1/2 cups frozen whipped topping, thawed
18 small YORK Peppermint Patties (1-1/2 inches in diameter), divided
6 drops green food color (optional)

Prepare crust, if desired.

Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium 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; carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm. Shortly before serving, remove wrappers from peppermint patties. Remove plastic wrap from pie. Cut 9 peppermint candies in half; place, cut side down, at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 patties; fold into whipped topping with green food color, if desired. Spread peppermint topping on pie. Serve immediately. Cover; refrigerate leftover pie. 10 servings.