Beat egg whites and salt until soft peaks form.
Add the 3/4 cup sugar, 1 tablespoon at a time, beating after each addition until glossy.
Beat in vanilla.
Fold in crumbs and nut meats.
Spread in buttered 9-inch pie pan, piling meringue high at sides.
Bake in slow oven (325°) 35 minutes.
About 3 hours before you're ready to serve, whip cream until stiff; fold in sugar to taste, and crushed peppermint candy.
Pile the peppermint cream into chocolate shell.
Before serving, trim with curls of shaved chocolate.