Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

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

Recipe

• 1 preheat oven to 325°f.
• 2 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).
• 3 pecan filling: combine all ingredients.
• 4 bourbon sauce: whisk all ingredients together until creamy and smooth.
• 5 to assemble: spoon sweet potato filling into the pastry shell.
• 6 fill shell evenly to the top with the pecan filling.
• 7 bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
• 8 store pie at room temperature for 24 hours before serving.
• 9 serve pie slices with bourbon sauce.