Meringue Crust:

1. Butter one 9-inch pie plate. Set aside.
2. Place egg whites in a large mixing bowl, beat with electric mixer until stiff peaks form. Slowly add in the sugar, vanilla and vinegar. Continue mixing until sugar has dissolved and eggs form soft peaks.
3. Pour into buttered pie plate.
4. Bake at 300 degrees for 40-50 minutes. Turn off oven and leave crust in the oven to cool completely. 

Filling:

1. In small sauce pan, melt chocolate and evaporated milk over low heat. Stir until smooth and chocolate is completely melted. Remove from heat and stir in vanilla. Allow mixture to cool slightly.
2. While chocolate is cooling, in a large mixing bowl, whip 1 cup whipping cream until stiff peaks form. Fold cooled chocolate mixture into the whipped cream until completely incorporated. (*I like to whip my whipping cream in my stand mixer using my whisk attachment. Then after folding the chocolate mixture into the whipped cream, I will turn my mixer on medium speed and give the mixture a final good mix for just a few seconds.). 
3. Pour into meringue shell (don’t worry if the shell is cracked and sinks in the middle)
4. Allow to chill several hours (at least 5 hours) or preferably overnight in the fridge.

Whipped Topping:

1. An hour or so before serving, whip 1 cup whipping cream and powdered sugar until stiff peaks form. Fold in crushed peppermint candy. Spread over chocolate mousse.
2. Store in refrigerator. Best if eaten within a day or two.