I first posted this Dark Chocolate Derby pie last spring on the Elevate Everyday blog, and I’m sharing here now because it’s the perfect addition to any holiday meal.  My need for things of the chocolate mint variety this time of year is insatiable – and this one is the best versions of chocolate, and mint, plus it has a grown up taste that feels so fancy.   With one bite you taste a refreshing hint of peppermint followed by a deep, rich, complex and incredible chocolate flavor that is so smooth and dreamy it just melts in your mouth.  If you don’t enjoy rich desserts please move to the next pie recipe on the list, but if you’re a chocolate kid like me, stock up on some serious bittersweet chocolate and get to chopping, this beauty has 12 ounces of that business and I’m loving every bite!

1 cup whole milk
1 cup heavy cream
12 ounces bittersweet chocolate (I subbed about 3 ounces semi-sweet just to make sure it wasn’t too bitter and it turned out amazing)
1/2 teaspoon kosher salt
2 large eggs
1/4 teaspoon peppermint extract (stick to this – a little goes a long way)
2 tablespoons bourbon (I had never used it before, but you cook it than bake it so you won’t get drunky and it adds a very complex amazing flavor.  You could probably omit it and be fine though)
cocoa powder for dusting

1. 1 pre-baked 9 inch traditional pie crust.  Our recipe is super easy and perfect for this pie.  Pre-heat oven to 325.
2. Combine the milk and cream in a heavy-bottomed saucepan and bring just to a boil. Put your chopped chocolate into a large bowl and once you see those bubbles coming up with your cream mixture pour it over the top of your chocolate.  Let stand 5 minutes.  Next add salt and whisk steadily until all the chocolate is melted.
3. Crack the eggs into a separate bowl and whisk.  Slowly stream a small amount of the chocolate mixture into the eggs, whisking as you pour.  Continue until the egg mixture feels warm to the touch, and then mix it back into the chocolate mixture.  Add the peppermint extract and bourbon (if using) then whisk until smooth.
4. Strain the filling through a fine-mesh sieve directly into your pie shell.  Bake on the middle rack of the oven for 30-35 minutes rotating at around 20 minutes for an even bake.  The pie is finished when the edges are set about 2 inches in and puffed slightly and the center is no longer liquid but the filling will continue to cook and set after the pie is removed from the oven.  Allow to cool completely on a wire rack 2-3 hours.  Before serving dust with cocoa powder.

Recipe adapted from Four and Twenty Blackbirds Pie Book 2013