Best 4 Pappadeauxs Sweet Potato Pecan Pie With Bourbon Sauce Recipes

Indulge in the exquisite flavors of southern comfort with our culinary exploration of Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce. Get ready to embark on a delectable journey as we unveil the perfect recipe that captures the essence of this classic dessert. With its velvety sweet potato filling, crunchy pecan topping, and a luscious bourbon sauce, this pie is sure to tantalize your taste buds and leave you craving for more.

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PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE RECIPE - (4.4/5)

Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce Recipe - (4.4/5) image

Provided by á-170456

Number Of Ingredients 27

Ingredients

PECAN PIE FILLING:
1 1/4 cups mashed cooked sweet potatoes - (2 med)
1/4 cup brown sugar
1/4 cup sugar
1 egg lightly beaten
1/4 cup heavy cream (whipping)
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons softened butter
1 single crust pastry - (9" to 10") unbaked
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 (whipping)
1 cup milk
1 small box instant vanilla pudding mix
3 tablespoons Bourbon, brandy or rum
1 teaspoon vanilla extract

Steps:

Preheat oven to 325 degrees. 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. 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 4 to 5 minutes. Stir in pecans, mix well. To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 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. 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. Serve pie slices with Bourbon Sauce on top or to the side. This recipe yields 8 servings.

COPYCAT PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE

Copycat Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce image

Time 2h30m

Yield 8

Number Of Ingredients 28

Ingredients

1 (9-10" size) unbaked pie pastry for a single crust
Sweet Potato Layer
1 1/4 cup cooked, mashed sweet potatoes
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg, lightly beaten
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
3 tablespoons softened butter
Pecan Pie Layer
1 1/4 cup sugar
1 1/4 cup 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 cup chopped pecans
Bourbon Sauce
1 1/2 cup heavy whipping cream
1 cup milk
1 package instant vanilla pudding mix (4-serving size)
3 tablespoons bourbon, brandy, or rum
1 teaspoon vanilla extract

Steps:

Preheat the oven to 325 degrees F. Place the pie pastry in a pie pan. For the sweet potato layer, combine the mashed sweet potatoes, brown sugar, granulated sugar, egg, heavy cream, vanilla, salt, cinnamon, allspice, nutmeg, and butter in a large mixing bowl. Beat on medium speed with an electric mixer until well blended. Spread the sweet potato filling in the pie crust. For the pecan layer, combine the sugar, corn syrup, eggs, butter, vanilla, salt, and cinnamon in a mixing bowl. Beat on low speed for 4-5 minutes or until thick. Stir in the pecans by hand. Pour the pecan mixture over the sweet potato filling, spreading it to the edges. Place the pie in the oven and bake at 325 degrees F for 1 1/2 hours or until a knife inserted in the center comes out clean. Remove the pie from the oven and let cool on a wire rack. Prepare the bourbon sauce while the pie cools. Combine the cream and milk in a mixing bowl. Beat on low speed with an electric mixer. Add the pudding mix with the mixer running. Mix until blended, scraping down the sides as needed. Add the bourbon and vanilla and continue to mix until it is the consistency of a thick sauce. Let the sauce sit for one hour. Cut the pie into slices and serve with the bourbon sauce.

Nutrition Facts :

CLASSIC BOURBON SWEET POTATO PECAN PIE

Classic Bourbon Sweet Potato Pecan Pie image

Wow this pie is wonderful. A layer of sweet potato and a layer of pecan pie all in a flaky crust. Serve it warm or cold with Bourbon Sauce

Provided by vnelly

Categories Pie

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 25

Ingredients

1 1/4 cups sweet potatoes, cooked and mashed (2 md potatoes)
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg, lightly beaten
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
3/4 teaspoon nutmeg
3 tablespoons butter, softened
1 (9 inch) unbaked pastry for single-crust pie
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 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/4 cups pecans, chopped
1 1/2 cups heavy whipping cream
1 cup milk
1 (3 ounce) package vanilla instant pudding mix
3 tablespoons brandy or 3 tablespoons rum
1 teaspoon vanilla extract

Steps:

Preheat oven to 325.
Prepare 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.
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 4-5 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.
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 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. Serve pie slices with Bourbon Sauce on top or to the side.

BOURBON SWEET POTATO PECAN PIE

Bourbon Sweet Potato Pecan Pie image

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.

Provided by Andrea

Categories Pie

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 25

Ingredients

1 (9 inch) pie shells, unbaked
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
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
1 1/2 cups heavy cream
1 cup milk
1 (3 1/2 ounce) box vanilla instant pudding mix
3 tablespoons brandy or 3 tablespoons rum
1 teaspoon vanilla extract

Steps:

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.

Tips:

To make the perfect sweet potato filling, use fresh, garnet sweet potatoes for their naturally sweet flavor and vibrant color.
Roast the sweet potatoes until they are fork-tender for a smooth and creamy filling.
Mix the sweet potato filling with a combination of butter, brown sugar, eggs, vanilla extract, and spices for a rich and flavorful filling.
For the pecan topping, use a mixture of chopped pecans, brown sugar, butter, and flour for a crunchy and flavorful topping.
To make the bourbon sauce, simmer bourbon, butter, brown sugar, and cream together until thickened for a smooth and boozy sauce.
Serve the sweet potato pecan pie warm with a scoop of bourbon sauce for a delightful dessert experience.

Conclusion:

The Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce is a decadent and flavorful dessert that combines the sweetness of sweet potatoes, the crunch of pecans, and the boozy kick of bourbon. With its creamy filling, crunchy topping, and smooth sauce, this pie is sure to be a hit at any gathering. Follow these tips and enjoy a delicious slice of this Southern classic in the comfort of your own home.