BOURBON SWEET POTATO PECAN PIE

BOURBON SWEET POTATO PECAN PIE

“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.

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READY IN: 2 hrs

SERVES: 8

YIELDS: 1 pie

INGREDIENTS

1 (9 inch)  pie shells, unbaked

Sweet Potato Filling

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

Pecan Pie Filling

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

1  cup milk

1 (3 1/2ounce) box vanilla instant pudding mix

3  tablespoons Bourbon or 3  tablespoons brandy or 3  tablespoons rum

1  teaspoon vanilla extract

DIRECTIONS

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.