Brownie Bottom Bourbon Pie
What are your thoughts about this delicious dish?
1 x Brownie mix 5 ea Egg yolks
3/4 c Sugar 1 pk Envelope unflavored
gelatin 1/4 c Cold water 1/2 c Bourbon
3 c Heavy 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 1/3 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.
Title: Brownie Bottom Bourbon Pie
Comments: In all fairness and respect you should say where this recipe was [taken] from, which is The Bakery Restaurant Cookbook by Chef Louis Szathmary, c1981, CBI Publishing Co. ISBN 0-8436-2195-8 He was a great chef.