Best Pappadeauxs Sweet Potato Pecan Pie With Bourbon Sauce Recipes

Classic Bourbon Sweet Potato Pecan Pie image

Provided by vnelly

Categories Pie

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 25

1 1/4 cups sweet potatoes, cooked and mashed (2 md 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 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons butter, softened
1 (9 inch) unbaked pastry for single-crust pie
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 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/4 cups pecans, chopped
1 1/2 cups heavy whipping cream
1 cup milk
1 (3 ounce) package vanilla instant pudding mix
3 tablespoons brandy or 3 tablespoons rum
1 teaspoon vanilla extract

Steps:

Preheat oven to 325.
Prepare 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.
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.
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.

Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce Recipe - (4.4/5) image

Provided by á-170456

Number Of Ingredients 27

PECAN PIE FILLING:
1 1/4 cups mashed cooked sweet potatoes - (2 med)
1/4 cup brown sugar
1/4 cup sugar
1 egg lightly beaten
1/4 cup heavy cream (whipping)
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons softened butter
1 single crust pastry - (9" to 10") unbaked
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
BOURBON SAUCE:
1 1/2 cups heavy cream (whipping)
1 cup milk
1 small box instant vanilla pudding mix
3 tablespoons Bourbon, brandy or rum
1 teaspoon vanilla extract

Steps:

Preheat oven to 325 degrees. 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. 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 to 5 minutes. Stir in pecans, mix well. 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. 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. Serve pie slices with Bourbon Sauce on top or to the side. This recipe yields 8 servings.

Bourbon Sweet Potato Pecan Pie image

Provided by Andrea

Categories Pie

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 25

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 brandy or 3 tablespoons rum
1 teaspoon vanilla extract

Steps:

Preheat oven to 325°F.
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).
Pecan Filling: Combine all ingredients.
Bourbon sauce: Whisk all ingredients together until creamy and smooth.
To Assemble: Spoon sweet potato filling into the pastry shell.
Fill shell evenly to the top with the pecan filling.
Bake at 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 before serving.
Serve pie slices with Bourbon Sauce.