Bourbon-Pecan Sweet Potato Pie

Bourbon-Pecan Sweet Potato Pie
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Ingredients
  1. 1
  2. cup pecans
  3. 1/2
  4. cup bourbon whiskey
  5. 1 1/2
  6. lbs sweet potatoes, peeled and cut into 1/2-inch thick pieces
  7. 1/2
  8. cup water
  9. 2
  10. eggs
  11. 3/4
  12. cup packed light brown sugar
  13. 2
  14. tablespoons light corn syrup
  15. 1/3
  16. teaspoon salt
  17. 1/3
  18. teaspoon ground cinnamon
  19. 1/8
  20. teaspoon ground ginger
  21. 1/3
  22. cup whipping cream
  23. 1
  24. cup whipping cream, whipped
  25. 1
  26. Pillsbury® Pet-Ritz® frozen deep dish pie crust (from 12-oz package)
Instructions
  1. 1 In small bowl, mix pecans and bourbon. Cover and refrigerate 8 hours or overnight.
  2. 2 Heat oven to 375°F. In 13x9-inch ungreased baking dish, place sweet potatoes and water; cover with foil. Bake about 45 minutes or until potatoes are tender. Drain water; cool sweet potatoes 10 minutes.
  3. 3 Drain pecans, reserving bourbon. In large bowl, mash sweet potatoes; add eggs, brown sugar, corn syrup, salt, cinnamon, ginger and reserved bourbon. Mix well. Gradually stir in 1/3 cup whipping cream, scraping bowl after each addition. Mix 1 minute longer. (Sweet potatoes have a coarse texture, so there will be some small lumps.)
  4. 4 Pour filling into frozen pie crust; sprinkle with pecans. Bake about 45 minutes or until filling puffs and is lightly browned and knife inserted in center comes out clean.
  5. 5 Cool completely, about 3 hours. Serve with whipped cream. Cover and
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