Recipe - Pappadeauxs Sweet Potato Pecan Pie With Bourbon Sauce

1 One fourth cup Cooked; mashed sweet 'taters
2 md Potatoes)
One fourth cup Brown sugar
One fourth cup Granulated sugar
1 Egg; lightly beaten
One fourth cup Heavy (whipping) cream
One fourth teaspoon Vanilla extract
1 Salt
Three fourths teaspoon Ground cinnamon
Three fourths teaspoon Allspice
Three fourths teaspoon Nutmeg
3 tablespoon Softened butter
1 Unbaked pastry for a single;
crust 9"10" pie she
Pecan filling and Bourbon;
sauce (ingredients b

PECAN PIE FILLING
1 One fourth cup Sugar
1 One fourth cup Dark corn syrup
3 Eggs; lightly beaten
3 tablespoon Unsalted butter; softened
One fourth teaspoon Vanilla extract
1 Salt
Three fourths teaspoon Ground cinnamon
1 One fourth cup Chopped pecans

BOURBON SAUCE
1 One half cup Heavy (whipping) cream
1 cup Milk
1 Instant vanilla; pudding mix
(4servi
3 tablespoon Bourbon; brandy or rhum
1 teaspoon 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 mediumlow speed until smooth, do not overmix. To
assemble pie, spoon sweet potato filling into the pastrylined pie pan.
Fill shell evenly to the top with with pecan filling. Bake 1 One half 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 45 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.
Posted to recipeludigest Volume 01 Number 588 by P&S Gruenwald
sitm@ne.infi.net on Jan 24, 1998