You guessed it— this tastes like a peppermint patty in pie form. Mud Puddle Bitter Chocolate Vodka adds rich, chocolaty depth and a boozy kick, and the peppermint liqueur in the topping will put you in the holiday spirit in no time!
Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.
- 1 – 9-inch pie crust, fully baked and cooled or chocolate cookie crust (like Oreo)
- 1.5 oz dark chocolate for brushing the crust (if using Oreo cookie crust, omit)
For the Mud Puddle Pudding:
- 1 ¾ cup (415 g) whole milk
- 4 large egg yolks
- ¼ cup (50 g) granulated sugar
- 1 Tbsp + 1 ½ tsp (12 g) cornstarch
- ¼ tsp salt
- 6 oz (170 g) dark chocolate, chopped or chips (I like Ghirardelli 60% chips)
- 4.5 Tbsp (60 g) unsalted butter
- 3 Tbsp (45 g) Mud Puddle Bitter Chocolate Vodka
For the Peppermint Patty Whipped Cream:
- 1 ½ cup (300 g) heavy cream
- 2 Tbsp (30 g) granulated sugar
- 1 Tbsp (15 g) Mud Puddle Bitter Chocolate Vodka
- 1 Tbsp + 1 tsp Spiritopia Peppermint Liqueur (or peppermint schnapps)
- Chocolate sprinkles
- Chocolate shavings***
- Crushed peppermint candy
- Chopped peppermint bark
*** To make your own chocolate shavings, use a vegetable peeler and a bar of good dark chocolate. Shave directly over the pie.
For the Crust:
Brushing the inside of the pie crust will add another layer of chocolate flavor and act as a barrier between the pudding and the crust, preventing a soggy bottom. If using a traditional pie crust:
- Melt the 1.5 oz of chocolate in the microwave or over a double boiler.
- Brush or spread the melted chocolate in a thin layer on the interior of the cooled pie crust.
- Place the crust in the fridge to set the chocolate and proceed to the filling.
Mud Puddle Pudding:
- Whisk together the egg yolks, cornstarch, salt, and granulated sugar and set aside.
- In a saucepot on medium-high heat, bring the whole milk to just below a boil.
- Slowly spoon or ladle the hot milk into the egg yolk mixture, whisking constantly, until all of the milk is incorporated.
- Return to the pot and cook over medium-high heat, whisking constantly.
- When the custard begins to bubble, continue whisking/cooking for ~ 2 minutes to fully cook the starch.
- Remove from the heat and whisk in the chocolate and butter until fully combined.
- Whisk in the Mud Puddle Vodka.
- Strain through a fine-mesh sieve, pushing the custard through with a spatula.
- Pour into the chilled pie shell and cover with plastic wrap touching the surface of the pudding to prevent a skin from forming.
- Chill in the fridge until the pudding sets ~4 hours or overnight.
Peppermint Patty Whipped Cream:
You can top the pie several hours before serving, but for best results whip the cream and top the pie just before you’re ready to serve it.
- Using a stand mixer or handheld mixer on medium-high speed, whip all of the ingredients until medium peaks form.
- Remove from the mixer. If the whipped cream seems too loose to hold its shape on top of the pie, finish whipping by hand. Be careful not to over-whip the cream— it will continue to “whip” when you spread it on top of the pie.
- Scoop the whipped cream on top of the pie and playfully spread it with the back of a spoon or an offset spatula.
- Garnish the top of the pie, slice, and enjoy!