Pappadeaux's sweet potato pecan pie with bour
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Pappadeaux's sweet potato pecan pie with bour
  Sweet    Potato    Pie    Vegetables    Nuts    Pecans  
Last updated 6/12/2012 12:47:41 AM. Recipe ID 8511. Report a problem with this recipe.
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      Title: Pappadeaux's sweet potato pecan pie with bour
 Categories: Desserts, Vegetables, Fruits, Nuts
      Yield: 8 Servings
 
  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)

MMMMM---------------------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

MMMMM-----------------------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.
 




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Recipe ID 8511 (Apr 03, 2005)

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