CLASSIC BOURBON SWEET POTATO PECAN PIE

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.