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peppermint patty pie

Peppermint Patty Pie

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.

 

You’ll need:

  • 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)

 

 

Optional Garnishes:

  • 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:

  1. Melt the 1.5 oz of chocolate in the microwave or over a double boiler.
  2. Brush or spread the melted chocolate in a thin layer on the interior of the cooled pie crust.
  3. Place the crust in the fridge to set the chocolate and proceed to the filling.

 

Mud Puddle Pudding:

  1. Whisk together the egg yolks, cornstarch, salt, and granulated sugar and set aside.
  2. In a saucepot on medium-high heat, bring the whole milk to just below a boil.
  3. Slowly spoon or ladle the hot milk into the egg yolk mixture, whisking constantly, until all of the milk is incorporated.
  4. Return to the pot and cook over medium-high heat, whisking constantly.
  5. When the custard begins to bubble, continue whisking/cooking for ~ 2 minutes to fully cook the starch.
  6. Remove from the heat and whisk in the chocolate and butter until fully combined.
  7. Whisk in the Mud Puddle Vodka.
  8. Strain through a fine-mesh sieve, pushing the custard through with a spatula.
  9. Pour into the chilled pie shell and cover with plastic wrap touching the surface of the pudding to prevent a skin from forming.
  10. 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.

  1. Using a stand mixer or handheld mixer on medium-high speed, whip all of the ingredients until medium peaks form.
  2. 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.
  3. Scoop the whipped cream on top of the pie and playfully spread it with the back of a spoon or an offset spatula.
  4. Garnish the top of the pie, slice, and enjoy!

 

 

 

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