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."
photo by a user photo by a user
Ready In:
1 pie




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

Questions & Replies

  1. Has anyone else experience the pie still being jiggly after an hour and a half in the oven? I kept it in the oven for about 2 hours at 325 degrees and the top of the pie is hard. Is it suppose to be like that?


  1. Does anyone know if his pie can be frozen? My husband wants me to make one for thanksgiving for the guys at work and it will have to be madr a little over a week ahead of time.
  2. 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. 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.
  4. 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.
  5. Hooey!!!!What a pie!! Served this at Bunko last night the the women went crazy over this pie! Dahling had some after all the girls were gone and he rated it an "Ummmm!". I thought that it would be time consuming to put together, but it went smoothly. I had a Cajun theme and this was one of the desserts (the other was a wonderful bread pudding)-they were both hits! I did not have time to make the bourbon sauce, however I substituted a vanilla flavored whipped cream (the "real" stuff!) Definitely not low cal, but..... Thanks a bunch!


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