Brownie Bottom Bourbon Pie

1 box brownie mix
5 egg yolks
3/4 cup granulated sugar
1 envelope unflavored gelatine
1/4 cup cold water
1/2 cup Bourbon, divided
3 cups heavy cream, divided

Bake brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie pans.

Beat egg yolks until thick and lemon colored. Slowly beat in sugar.

Soften gelatine in cold water and add 1/3 of the Bourbon. Heat this mixture of Bourbon over boiling water until gelatine 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.