Bourbon Pecan Sweet Potato Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Another pillsbury recipe. Ingredients:
1 cup pecans |
1/2 cup bourbon whiskey |
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch thick pieces |
1/2 cup water |
2 eggs |
3/4 cup packed light brown sugar |
2 tablespoons light corn syrup |
1/3 teaspoon salt |
1/3 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
1/3 cup whipping cream |
1 cup whipping cream, whipped |
1 pillsbury® pet-ritz® frozen deep dish pie crust (from 12-oz package) |
Directions:
1. 1. In small bowl, mix pecans and bourbon. Cover and refrigerate 8 hours or overnight.
2. 2. Heat oven to 375°F. In 13x9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.
3. 3. Drain pecans, reserving bourbon. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well. Gradually stir in 1/3 cup whipping cream, scraping bowl after each addition. Mix 1 minute longer. (Sweet potatoes have a coarse texture, so there will be some small lumps.)
4. 4. Pour filling into frozen pie crust; sprinkle with pecans. Bake about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.
5. 5. Cool completely, about 3 hours. Serve with whipped cream. Cover and refrigerate any remaining pie.
|
|