Brownie Bottom Bourbon Pie
Brownie Bottom Bourbon Pie recipe 24
24
Ingredients
| 1 | x |
brownie mix
|
* |
| 5 | each |
egg yolks
|
* |
| ¾ | cup |
sugar
|
|
| 1 | package |
gelatin, unflavored
|
|
| ¼ | cup |
water
cold |
|
| ½ | cup |
bourbon whiskey
|
* |
| 3 | cups |
heavy whipping 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 and sugar to taste.
Sprinkle shaved chocolate on top.
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Nutrition Facts
Serving Size 26g (0.9 oz)Amount per Serving
Calories 78476% of calories from fat
% Daily Value *
Total Fat 66g
102%
Saturated Fat 41g
206%
Trans Fat
0g
Cholesterol 245mg
82%
Sodium 82mg
3%
Total Carbohydrate
14g
14%
Dietary Fiber 0g
0%
Sugars g
Protein
19g
Vitamin A 52%
•
Vitamin C 2%
Calcium 12%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
