Pappadeauxs Sweet Potato Pecan Pie With Bourbon Sauce
Recipe
Serves/Makes: 8
Ingredients:
1 1/4 cup Cooked, mashed sweet potatoes
1/4 cup Brown sugar
1/4 cup Granulated sugar
1 Egg, lightly beaten
1/4 cup Heavy (whipping) cream
1/4 teaspoon Vanilla extract
1 pinch of salt
3/4 teaspoon Ground cinnamon
3/4 teaspoon Allspice
3/4 teaspoon Nutmeg
3 tablespoons Softened butter
1 (9-10") Unbaked pie pastry for a single crust
# **PECAN PIE FILLING***
1 1/4 cup Sugar
1 1/4 cup Dark corn syrup
3 Eggs, lightly beaten
3 tablespoons Unsalted butter, softened
1/4 teaspoon Vanilla extract
1 pinch of salt
3/4 teaspoon Ground cinnamon
1 1/4 cup Chopped pecans
# **BOURBON SAUCE***
1 1/2 cup Heavy (whipping) cream
1 cup Milk
1 package instant vanilla pudding mix (4-serving size)
3 tablespoons Bourbon, brandy or rum
1 teaspoon Vanilla extract
Directions:
Preheat oven to 325 Deg F. 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.
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill
shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a
knife inserted into the center of the pie comes out clean. Store pie at room
temperature for 24 hours.
Serve pie slices with Bourbon Sauce on top or to the side.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and
cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque,
about 4-5 minutes. Stir in pecans, mix well.
Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly
whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip
until mixture is well blended to sauce consistency (should not be as firm as
pudding, but should not be runny). Sauce should be made about one hour before
use; it will thicken as it sits.