Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce

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Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

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 Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Sweet Potato Filling: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).
  3. Pecan Filling: Combine all ingredients.
  4. Bourbon sauce: Whisk all ingredients together until creamy and smooth.
  5. To Assemble: Spoon sweet potato filling into the pastry shell.
  6. Fill shell evenly to the top with the pecan filling.
  7. Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
  8. Store pie at room temperature for 24 hours before serving.
  9. Serve pie slices with Bourbon Sauce.
Most Helpful

5 5

This is hands down my favorite pie. It used to be just pecan pie until I tried this one. I have had the original from Pappadeaux, and this is just like it. Superb!

3 5

I liked this a lot but I had to cook a lot longer than it said. Now, it may be my oven. Also, I would use a much deeper pie dish since the 9" seemed too full! Really good though.

5 5

Oh my goodness! This pie is so sinfully good that it ought to be against the law! The bourbon sauce is yummy. We had it on Thanksgiving this year and there wasn't so much as a crumb left.