Brownie Bottom Bourbon Pie
Brownie Bottom Bourbon Pie recipe
Yield
36 servingsPrep
20 minCook
25 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
brownie mix
|
* |
| 5 | each |
egg yolks
|
*
|
| 177 | ml |
sugar
|
|
| 1 | package |
gelatin, unflavored
|
|
| 59 | ml |
water
cold |
|
| 118 | ml |
bourbon whiskey
|
*
|
| 7.1E+2 | ml |
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.
