Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce
"A clone. Make the pie the day before you want to serve as it is best if it can sit for 24 hours at room temperature before serving...."
INGREDIENTS
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1 (9 inch) pie shells, unbaked
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1 1⁄4 cups cooked mashed sweet potatoes (2 medium)
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1⁄4 cup brown sugar
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1⁄4 cup sugar
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1 egg, lightly beaten
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1⁄4 cup heavy cream
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1⁄4 teaspoon vanilla extract
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1 pinch salt
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3⁄4 teaspoon ground cinnamon
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3⁄4 teaspoon allspice
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3⁄4 teaspoon nutmeg
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3 tablespoons butter, softened
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1 1⁄4 cups sugar
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1 1⁄4 cups dark corn syrup
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3 eggs, lightly beaten
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3 tablespoons unsalted butter, softened
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1⁄4 teaspoon vanilla extract
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1 pinch salt
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3⁄4 teaspoon ground cinnamon
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1 1⁄4 cups chopped pecans
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1 1⁄2 cups heavy cream
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1 cup milk
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1 (3 1/2 ounce) box vanilla instant pudding mix
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3 tablespoons Bourbon or 3 tablespoons brandy or 3 tablespoons rum
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1 teaspoon vanilla extract
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