5 egg yolks
3/4 c. sugar
1 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 prepared 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 and sugar to taste. Sprinkle shaved chocolate on top.

Serves 8.