In a saucepan, whisk pudding mix, cocoa powder, sugar, milk, vanilla extract and peppermint extract over low heat until smooth and thick, about 5 minutes. Turn off heat and whisk in butter until pudding is silky. Pour into pie crust and let cool 10 minutes. Freeze 4 to 6 hours, until completely set. Top with whipped cream and crushed peppermint candy if desired. Kitchen Counter Per serving: 190 cal, 10g fat, 10mg chol, 5g prot, 23g carbs, 2g fiber, 390mg sodium