Brownie Bottom Bourbon Pie

Brownie Mixture:
1 sticks butter, softened
16 oz chocolate syrup
1 cup sugar
3 teaspoons vanilla
4 eggs, beaten
1 ½ cups flour

Cream butter and sugar. Stir in remaining ingredients with a whisk. Pour into well-oiled 10-inch pie pan to make ¼ -inch piecrust. Bake at 350 deg for 5 minutes.

Filling:
5 egg yolks
½ cup bourbon, divided
¼ cup sugar
4 cups heavy cream
1 envelope unflavored gelatin
Shaved chocolate
¼ cup cold water

In one bowl, beat egg yolks until thick and stiff, then slowly beat in sugar. In second bowl, soften gelatin in cold water, and add ½ the bourbon. Mix contents of both bowls in a double boiler over low simmering heat. Constantly stir with whisk until eggs thicken, 8-10 minutes.

Remove from heat, and stir in remaining bourbon. Allow to cool. Whip cream, and fold ½ into the mixture. Pour Filling into crust and chill at least 4 hours.

When read to serve, top pie with remaining whipped cream and sprinkle with shaved chocolate. Serves 6-8.