5 egg yolks
3/4 c. sugar
1 envelope unflavored gelatin
1/4 c. cold water
1/2 c. bourbon
3 c. heavy cream
1 brownie baked in a 10" pie pan, to make a 1/4" crust
Pinch of salt & sugar
Beat yolks until thick & lemon colored. Slowly beat in sugar. Soften gelatin in cold water & add 1/3 of bourbon. Place in a saucepan over medium heat & add yolks. Mix well & cook, stirring constantly, until eggs thicken slightly & gelatin is dissolved, about 5-10 minutes. Remove from heat & stir in remaining bourbon. Cool. Whip 1 c. cream, fold into mixture. Pour filling into pie pan over cooled brownie. Chill at leat 4 hours. Top pie with remaining cream whipped with a few grains of salt & just a pinch of sugar. If you wish, sprinkle on top about 2 Tbs. shaved chocolate. 462 cal, 37g fat, 292mg chol, 46mg sod
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