Email to       

Recipe Categories: missgoldberg's HOME PAGECookies COOKIES CreativeFoodIdeas CulinaryCrafts DESSERTS Desserts FilledBreads FRUIT FruitDesserts Grilling IceCream Meat MEATS Muffins Non-MeatEntrees Pasta Pies POULTRY Poultry Salads Seafood Snacks Soups SOUPSandSTEWS Stews TipsforBetterCooking Vegetables VEGETABLES VEGETARIAN

Sweet Potato Pecan Pie w/ Bourbon Sauce




Source of Recipe


Yahoo Groups: Recipe Tag - Kim Venglar 11/08/02


Recipe Introduction


Kim writes, " This is the best pie. I always order a piece when we eat at the restaurant [Pappadeaux's]."


List of Ingredients




1 1/4 cups Cooked, mashed sweet 'taters (about 2 medium potatoes)
1/4 cup Brown sugar
1/4 cup Granulated sugar
1 Egg, lightly beaten
1/4 cup Heavy (whipping) cream
1/4 tsp. Vanilla extract
Pinch of salt
3/4 tsp. Ground cinnamon
3/4 tsp. Allspice
3/4 tsp. Nutmeg
3 Tbsp. Softened butter
1 Unbaked pastry for a single crust 9"-10" pie shell
Pecan filling and Bourbon sauce (ingredients below)

Pecan Pie Filling:
1 1/4 cups Sugar
1 1/4 cups Dark corn syrup
3 Eggs, lightly beaten
3 Tbsp. Unsalted butter, softened
1/4 tsp. Vanilla extract
Pinch of salt
3/4 tsp. Ground cinnamon
1 1/4 cups Chopped pecans

Bourbon Sauce:
1 1/2 cups Heavy (whipping) cream
1 cup Milk
1 Package instant vanilla pudding mix (4-serving size)
3 Tbsp. Bourbon, brandy or rhum
1 tsp. Vanilla extract

Recipe



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.