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1 1/4 c Cooked, mashed sweet ‘taters
-(about 2 medium potatoes)
1/4 c Brown sugar
1/4 c Granulated sugar
1 Egg, lightly beaten
1/4 c Heavy (whipping) cream
1/4 ts Vanilla extract
Pinch of salt
3/4 ts Ground cinnamon
3/4 ts Allspice
3/4 ts Nutmeg
3 tb 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 c Sugar
1 1/4 c Dark corn syrup
3 Eggs, lightly beaten
3 tb Unsalted butter, softened
1/4 ts Vanilla extract
Pinch of salt
3/4 ts Ground cinnamon
1 1/4 c Chopped pecans
BOURBON SAUCE
1 1/2 c Heavy (whipping) cream
1 c Milk
1 Package instant vanilla
-pudding mix (4-serving
-size
3 tb Bourbon, brandy or rhum
1 ts Vanilla extract
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.
From
Yields
8 Servings
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