Sweet Potato Pecan Pie with Bourbon Creme

The flavors of fall, the deliciousness of bourbon, and a symphony of textures is what you'll get with this pie. I made this guy for a dinner with one of my pilots and his wife not too long ago to round out the lamb feast they prepared for Cole and I. This pilot shares my appreciation for alcohol so I knew he would be perfect to test this recipe out on. It did not dissapoint! All four of us went back for a second slice at the end of our meal, eventhough we were stuffed from the meal they had made us.

The Bourbon creme itself is better than any vanilla pudding I've ever had and really took this pie to the next level. It paired perfectly with the creaminess of the sweet potato, the crunch from the pecan topping, and the flaky crispiness of the crust. This dessert is perfect from beginning to end.

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Servings: 8-12

Prep Time: 20 min

Total Time: 1 hr 50 min

INGREDIENTS:

• 1 9-in pie crust, store bought or make your own

Sweet Potato Filling...

• 1 1/4 cup mashed, cooked sweet potatoes

• 1/4 cup brown sugar

• 1/4 cup sugar

• 1 egg

• 1/4 cup heavy cream

• 1/2 tsp vanilla

• Pinch of salt

• 1 tsp cinnamon

• 1 tsp nutmeg

• 3 Tbsp butter, softened

Pecan Pie Filling...

• 1 1/4 cup sugar

• 1 1/4 cup dark corn syrup

• 3 eggs, beaten

• 3 Tbsp butter, softened

• 1/2 tsp vanilla

• Pinch of salt

• 1 tsp cinnamon

• 1 1/2 cups chopped pecans

Bourbon Sauce...

• 1 1/2 cups heavy cream

• 1 cup milk

• 1 box (3.5 oz) instant vanilla pudding

• 4 Tbsp Bourbon

• 1 tsp vanilla

DIRECTIONS:

1. Preheat oven to 325 degrees F and grease a 9-inch pie dish with non-stick cooking spray.

2. Prepare pie crust by laying it in the prepared dish and crimping the edges.

3. Combine all ingredients for the sweet potato filling in a large bowl and mix for at least 3 minutes until smooth. Pour sweet potato mix into the prepared crust and smooth the top.

4. Mix all ingredients for the pecan filling in a medium bowl until combined and gently pour the pecan mixture over the top of the sweet potato mixture. Add whole pecans on top if you with to decorate the top of the pie.

5. Bake for 1 1/2 hours. A toothpick inserted into the center of the pie should come out clean.

6. Store pie at room temperature for at least a day before serving. This allows the sweet potato filling to settle and the pecan filling to harden.

7. To make the sauce, whisk all ingredients for it in a medium size bowl until the mixture is smooth. Store in an airtight container in the refrigerator until ready to serve the pie.

8. Serve the pie with a healthy spoonful of sauce with each slice!