Brownie Bottom Bourbon Pie

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Ready In:
4hrs
Ingredients:
7
Serves:
6
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ingredients

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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 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.

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Reviews

  1. In all fairness and respect you should say where this recipe was stolen 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.
     
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