PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE

Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce image

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.

Provided by @MakeItYours

Number Of Ingredients 25

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

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.

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