Zutaten für Brownie Bottom Bourbon Pie
- 1 box (15.25 oz) brownie mix
- Egg Yolks
- 1 cup granulated sugar
- Unflavored Gelatin
- Water
- 1 cup bourbon
- Heavy Cream
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Zubereitung von Brownie Bottom Bourbon Pie
- Prepare one box (15.25 oz) brownie mix according to package directions, but bake for 5-7 minutes less than directed. Pour batter into two 9-inch pie plates, spreading evenly. Bake until edges are set but the center is slightly gooey.
- In a medium bowl, whisk 4 large egg yolks until pale and thick.
- Gradually whisk in 1 cup granulated sugar until completely incorporated and the mixture is light and fluffy.
- In a small bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water. Let bloom for 5 minutes.
- In a small saucepan, gently heat 1/3 cup bourbon over simmering water (double boiler) until the gelatin is completely dissolved. Do not boil.
- Slowly pour the warm gelatin mixture into the egg yolk mixture, whisking constantly to prevent the yolks from scrambling.
- Stir in the remaining 2/3 cup bourbon.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold into the bourbon mixture.
- Stir in 1 cup pecan halves.
- Pour the filling into the prepared brownie crusts. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, whip 1/2 cup heavy cream with a pinch of salt and 1 tablespoon powdered sugar until stiff peaks form. Top each pie with whipped cream and shaved chocolate.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
100g
Fat
155g
Carbs
35g
