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!