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Arial view of slice of bourbon sweet potato pecan pie

Bourbon Sweet Potato Pecan Pie

Two southern Thanksgiving classics collide in a perfectly sweet and easy-to-make pie that has something for everyone at your table

Course Dessert
Cuisine American
Keyword bourbon dessert, how to make pie for thanksgiving, Patti LaBelle sweet potato pie, southern sweet potato pie, Thanksgiving pie recipe
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients

Sweet Potato Pie Filling

  • 2 large sweet potatoes roasted and skinned
  • 1/4 cup heavy cream
  • 6 tablespoons butter melted
  • 2 eggs beaten
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 tablespoons bourbon whiskey
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt

Pecan Pie Layer

  • 1 1/2 cups pecan halves
  • 1/2 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Crust

  • 3/4 cup butter cut into cubes
  • 1 1/2 cup flour
  • 1/4 teaspoon sea salt
  • 1 tablespoon cold water

Instructions

  1. Start the crust by incorporating sea salt flour and butter until a coarse meal forms. This can be done in a bowl by hand by hand or in a food processor. Add cold water and continue working or pulsing mixture until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
  2. Meanwhile, beat roasted sweet potatoes with an electric mixer or in a food processor until smooth. Add remaining sweet potato filing ingredients and mix or pulse until uniform, scraping sides of bowl as necessary.
  3. Mix all pecan pie ingredients except pecans until uniform.
  4. Preheat oven to 375 degrees. Roll out chilled pie crust dough and place in a 9 inch pie pan. Remove excess dough from around sides of pan and crimp or style edges as desired. Par bake for about 15 minutes then decrease oven heat to 350 degrees.
  5. Spread sweet potato mixture into pie crust. Arrange pecans, flat sides down, on top of sweet potato mixture. Gently pour pecan pie mixture over top.
  6. Bake for about an hour and 10 minutes or until pecan topping is browned and firm to touch. Cool completely before slicing.