Chocolate Whiskey Peppermint Cream Pie

By:Sweet Lucy’s Pies

Chocolate Whiskey Peppermint Cream Pie



  • 2 ½ Cups all purpose flour
  • 3 Tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening/butter
  • 1/2 Cup of water
  • 1 Tablespoon TX Whiskey


  • 3/4 Cup sugar
  • ¼ Cup cocoa powder
  • 1 teaspoon salt
  • ¼ Cup Cornstarch
  • 1 2/3 Cups milk
  • ½ Cup heavy cream
  • 2 egg yolks
  • ½ teaspoon peppermint extract
  • 2 Tablespoons butter

Whipped Cream:

  • 1 Cup heavy whipping cream
  • ¼ Cup TX whiskey
  • ¼ powdered sugar


  • For crust dough: mix flour, sugar, salt in a large bowl or blender, mix with a pastry blender or pulse several times until large cornmeal consistency. Once blended add a few tablespoons of water and whiskey until combined and the dough stays together. Separate into two discs and refrigerate for 15-30 minutes.
  • For filling: mix sugar, cocoa, cornstarch, and salt in heavy bottom sauce pan. Add in 1/3 cup of milk and mix. Next add in remaining 1 1/3 cup of milk and heavy cream. Whisk together and add in egg yolks. Cook on medium low stirring constantly until it thickens. Add peppermint extract and butter.
  • While filling cools, pre-heat oven to 350. Roll out dough into a prepared pie pan. Line with a piece of parchment and fill with dried beans and bake for 15-20 minutes until golden brown. Let cool for 15 minutes.
  • Once pie crust has cooled fill with chocolate pudding and place a piece of plastic on top. Store in the refrigerator until the pudding has completely cooled.
  • For Whipped Cream whisk together cream, powdered sugar, and whiskey with a mixer of choice until fluffy.
  • Add to the top of the cooled pie and garnish as desired!