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- #31827
serves/makes:
ready in:
2-5 hrs
11 reviews
2 comments
ingredients
1 (9-10" size) unbaked pie pastry for a single crust
Sweet Potato Layer
1 1/4 cup cooked, mashed sweet potatoes
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg, lightly beaten
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
3 tablespoons softened butter
Pecan Pie Layer
1 1/4 cup sugar
1 1/4 cup 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 cup chopped pecans
Bourbon Sauce
1 1/2 cup heavy whipping cream
1 cup milk
1 package instant vanilla pudding mix (4-serving size)
3 tablespoons bourbon, brandy, or rum
1 teaspoon vanilla extract
directions
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.
nutrition data
919 calories, 51 grams fat, 111 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
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guest REVIEW:
December 9, 2014Amazing PIE, I have made it twice now. I prefer not using the Bourbon but everything else is amazing!
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Bales REVIEW:
April 13, 2014This is the best recipe for sweet potato pie on the internet! Must try it!
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time2cook REVIEW:
November 3, 2013This definitely makes two pies so you'll need two crusts. The pie filling is incredible. Like nothing I've ever tasted. I made this to test it out before the holidays and I think I'll have to make it a few more times, you know, for quality assurance :)
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7christine REVIEW:
February 3, 2013EXCELLENT!!!!& DELICOUS!!!!!
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biochaos REVIEW:
November 23, 2012Personally, this is the best pie recipe I've ever tried. If you have the pecan pie topping left over, just add more pecans and make a pecan pie. It, too, is the best pecan pie I've ever had. I make this and share around. Have always gotten compliments and requests for the recipe. Be sure to get good bourbon. I actually use pure cane syrup produced locally instead of dark corn syrup. I try to use local whatever possible. And for the pecan pie filling, I heat it up to praline stage then add it slowly to the eggs and then the pecans. Makes it SOOO much better.
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Miss Etta's REVIEW:
December 29, 2010I don't know what's he matter with me because I went looking for a pumpkin pie receipt, but found Pappadeaux's Sweet Potato Pecan Pie with Bpirbpm Sauce Receipe.(I didn't make it TOTALLY to specks,I used walnuts in the sauce and omitted the Bourbon, because it was going to chuech) It was a standout for looks, and even better eating. This pie gets better with each passing day the the frig. What a great find!Of course, it the "new best special pie that Miss Ett bring to all occassions. Don't you know!
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Cajungurl REVIEW:
December 18, 2010WOW is the way to describe this pie! This recipie will make 2 pies, one deep dish and another regular. Made this for my family and it was a winner. It is REALLY good and the bourbon sauce tops it off. I actually thought the sauce was something you pour or drizzle on but it's more of a whipped topping. It is to die for!!! Great topping for a great pie!
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lizb December 1, 2010
The recommended single pie shell is not sufficient for this receipe;you need to plan on makings two pies and splitting the ingredients between the two pie shells. Otherwise, the recipe was good and enjoyed by all!
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lebanlan REVIEW:
November 27, 2010I made it for Thanksgiving and it didn't last long. I suggest using a deep dish pie shell. It turned out great.
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lexuslady REVIEW:
November 22, 2010I am a cook so I was astonished when I actually tasted the pie and it wasn't the same old production line dessert. Awesome.
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Guest Foodie November 22, 2010
Question - should this be a regular pie or a deep dish pie?
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tlburnett REVIEW:
November 6, 2010I have had this several times at the Pappa Deaux restaurant. I made it for my family and it was wonderful. I can't wait until Thanksgiving to make it again.
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Gee Gee REVIEW:
December 29, 2009I made this for my family this Christmas...next time I will use a large tart dish as there was to much filling for a 9 inch pan. Also place a piece of foil under a cookie pan...just in case it drips. It is really easy just think of this pie as two pies in one!!!! Worth the money and effort!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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