This pie uses an all-butter crust from The Four & Twenty Blackbirds Pie Book, though you could easily substitute it for your own favourite flaky pie crust recipe. The pie will keep for up 2 days stored in a refrigerator or 1 day at room temperature.

Ingredients

For the crust: * 1 ¼ cups plain flour
* ½ tsp. sea salt
* 1 ½ tsp. caster (granulated) sugar
* 1 stick / 115 g butter, diced
* ½ cup cold water
* 2 tbsp. apple cider vinegar
* ½ cup ice
* 1 egg white + 1 tsp. water, whisked together for the egg wash

For the filling: * 1 cup whole milk
* 1 cup heavy (thickened) cream
* 12 oz. / 340 g dark chocolate (70%), chopped into pieces
* ½ tsp. sea salt
* 2 large eggs
* 1 tsp. peppermint extract
* 2 tbsp. bourbon
* Dutch processed cocoa powder
and crystallized mint leaves for garnishing