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DEL.ICIO.USRich's Brownie Bottom Bourbon Pie
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Catherine Voncile of Union City, sent in this recipe for Brownie Bottom Bourbon Pie, one she requested and received from the Magnolia Room in the mid-1970s.
Hands on time: 25 minutes Total time: 1 hour Serves: 8
Ingredients:
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5 egg yolks
3/4 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup bourbon
3 cups heavy cream
1 brownie baked in a 10-inch pie pan, from a brownie mix or your own recipe (don't overbake) to make a 1/4-inch crust
Pinch of salt
Pinch of sugar
Instructions:
Beat the egg yolks until thick and lemon-colored. Slowly beat in the sugar.
Soften the gelatin in cold water and add 1/3 of the bourbon. Place in a saucepan over medium heat and add the beaten yolks. Mix well and cook, stirring constantly, until eggs thicken slightly and gelatin is dissolved, about 5 to 10 minutes. Remove from heat and stir in remaining bourbon. Cool. Whip 1 cup heavy cream, fold into mixture.
Pour the filling into pie pan over the cooled brownie. Chill at least 4 hours.
Top the pie with the remaining heavy cream whipped with a few grains of salt and just a pinch of sugar. If you wish, sprinkle on top about 2 tablespoons shaved chocolate.
Soften the gelatin in cold water and add 1/3 of the bourbon. Place in a saucepan over medium heat and add the beaten yolks. Mix well and cook, stirring constantly, until eggs thicken slightly and gelatin is dissolved, about 5 to 10 minutes. Remove from heat and stir in remaining bourbon. Cool. Whip 1 cup heavy cream, fold into mixture.
Pour the filling into pie pan over the cooled brownie. Chill at least 4 hours.
Top the pie with the remaining heavy cream whipped with a few grains of salt and just a pinch of sugar. If you wish, sprinkle on top about 2 tablespoons shaved chocolate.
Nutrition:
Per serving (more complete nutritional info to come): 462 calories, 37 grams fat, 292 milligrams cholesterol, 46 milligrams sodium.
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