Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A clone. Make the pie the day before you want to serve as it is best if it can sit for 24 hours at room temperature before serving. Ingredients:
1 (9 inch) pie shells, unbaked |
1 1/4 cups cooked mashed sweet potatoes (2 medium) |
1/4 cup brown sugar |
1/4 cup sugar |
1 egg, lightly beaten |
1/4 cup heavy cream |
1/4 teaspoon vanilla extract |
1 pinch salt |
3/4 teaspoon ground cinnamon |
3/4 teaspoon allspice |
3/4 teaspoon nutmeg |
3 tablespoons butter, softened |
1 1/4 cups sugar |
1 1/4 cups dark corn syrup |
3 eggs, lightly beaten |
3 tablespoons unsalted butter, softened |
1/4 teaspoon vanilla extract |
1 pinch salt |
3/4 teaspoon ground cinnamon |
1 1/4 cups chopped pecans |
1 1/2 cups heavy cream |
1 cup milk |
1 (3 1/2 ounce) box vanilla instant pudding mix |
3 tablespoons bourbon or 3 tablespoons brandy or 3 tablespoons rum |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 325°F.
2. Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth (do not overmix).
3. Pecan Filling: Combine all ingredients.
4. Bourbon sauce: Whisk all ingredients together until creamy and smooth.
5. To Assemble: Spoon sweet potato filling into the pastry shell.
6. Fill shell evenly to the top with the pecan filling.
7. Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
8. Store pie at room temperature for 24 hours before serving.
9. Serve pie slices with Bourbon Sauce.
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