Bourbon Sweet Potato Pecan Pie

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.

• Ready In: 2 hrs
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 (9 inch)  pie shells, unbaked

• Sweet Potato Filling

• 1 1⁄4 cups  cooked mashed sweet potatoes (2 medium)
• 1⁄4 cup brown sugar
• 1⁄4 cup sugar
• 1  egg, lightly beaten
• 1⁄4 cup heavy cream
• 1⁄4 teaspoon vanilla extract
• 1  pinch salt
• 3⁄4 teaspoon ground cinnamon
• 3⁄4 teaspoon allspice
• 3⁄4 teaspoon nutmeg
• 3  tablespoons butter, softened

• Pecan Pie Filling

• 1 1⁄4 cups sugar
• 1 1⁄4 cups dark corn syrup
• 3  eggs, lightly beaten
• 3  tablespoons unsalted butter, softened
• 1⁄4 teaspoon vanilla extract
• 1  pinch salt
• 3⁄4 teaspoon ground cinnamon
• 1 1⁄4 cups  chopped pecans

• Bourbon Sauce

• 1 1⁄2 cups heavy cream
• 1  cup milk
• 1 (3 1/2ounce) box vanilla instant pudding mix
• 3  tablespoons Bourbon or 3  tablespoons brandy or 3  tablespoons rum
• 1  teaspoon vanilla extract

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.