Brownie Bottom Bourbon Pie
Brownie Bottom Bourbon Pie recipe 24
heavy whipping cream
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.