Brownie bottom bourbon pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Brownie mix |
| 5 | eaches | Egg yolks |
| ¾ | cup | Sugar |
| 1 | pack | Envelope unflavored gelatin |
| ¼ | cup | Cold water |
| ½ | cup | Bourbon |
| 3 | cups | Heavy cream |
Directions
Bake 1 brownie mix according to directions,but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add ⅓ of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top.
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