Pappadeauxs Sweet Potato Pecan Pie With Bourbon Sauce Food

PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325 degrees. 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. 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 to 5 minutes. Stir in pecans, mix well. 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. 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. Serve pie slices with Bourbon Sauce on top or to the side. This recipe yields 8 servings.

COPYCAT PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE

Steps:

• Preheat the oven to 325 degrees F. Place the pie pastry in a pie pan. For the sweet potato layer, combine the mashed sweet potatoes, brown sugar, granulated sugar, egg, heavy cream, vanilla, salt, cinnamon, allspice, nutmeg, and butter in a large mixing bowl. Beat on medium speed with an electric mixer until well blended. Spread the sweet potato filling in the pie crust. For the pecan layer, combine the sugar, corn syrup, eggs, butter, vanilla, salt, and cinnamon in a mixing bowl. Beat on low speed for 4-5 minutes or until thick. Stir in the pecans by hand. Pour the pecan mixture over the sweet potato filling, spreading it to the edges. Place the pie in the oven and bake at 325 degrees F for 1 1/2 hours or until a knife inserted in the center comes out clean. Remove the pie from the oven and let cool on a wire rack. Prepare the bourbon sauce while the pie cools. Combine the cream and milk in a mixing bowl. Beat on low speed with an electric mixer. Add the pudding mix with the mixer running. Mix until blended, scraping down the sides as needed. Add the bourbon and vanilla and continue to mix until it is the consistency of a thick sauce. Let the sauce sit for one hour. Cut the pie into slices and serve with the bourbon sauce.

BOURBON SWEET POTATO PECAN PIE

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.

CLASSIC BOURBON SWEET POTATO PECAN PIE

Steps:

• Preheat oven to 325.
• Prepare 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.
• 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.
• 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.

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE

Steps:

• Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
• Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
• Heat oven to 300 degrees.
• Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
• Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
• Transfer pie to oven and bake for 1 1/2 hours. Cool.
• Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.