Ingrédients pour Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce
- Pie Shells
- 2 cups mashed sweet potatoes
- Brown Sugar
- Sugar
- 2 large eggs
- Heavy Cream
- Vanilla Extract
- ½ teaspoon salt
- Ground Cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 6 tablespoons (3 ounces) unsalted butter
- Dark Corn Syrup
- Eggs
- Unsalted Butter
- Pecans
- Milk
- Vanilla Instant Pudding Mix
- Bourbon
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Comment préparer Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce
- Preheat oven to 325°F (160°C).
- **Sweet Potato Filling:** In a large mixing bowl, combine 2 cups mashed sweet potatoes, ¾ cup packed light brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, ¼ teaspoon ground nutmeg, and 6 tablespoons (3 ounces) unsalted butter. Beat on medium-low speed until completely smooth and creamy.
- **Pecan Filling:** In a separate bowl, combine 2 cups pecan halves, ½ cup packed light brown sugar, ¼ cup granulated sugar, ¼ cup all-purpose flour, ¼ teaspoon salt, and 2 tablespoons (1 ounce) unsalted butter, cut into small pieces. Mix until well combined.
- **Bourbon Sauce:** In a small bowl, whisk together ½ cup bourbon, ¼ cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Adjust sweetness to taste.
- **Assemble the Pie:** Pour the sweet potato filling into your prepared 9-inch pie crust.
- Evenly distribute the pecan filling over the sweet potato filling, ensuring it reaches the edges.
- Bake for 75-90 minutes, or until a knife inserted into the center comes out clean. If the crust is browning too quickly, loosely cover the edges with foil.
- Let the pie cool completely on a wire rack. For the best flavor, store at room temperature for at least 24 hours before serving.
- Serve chilled slices of pie generously drizzled with the bourbon sauce.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
293g
Fat
109g
Carbs
40g
